Ingredients
3 cups diced butternut squash
2 cups trimmed and halved Brussels sprouts
2 tablespoons melted coconut or extra-virgin olive oil
Coarse salt and freshly ground black pepper
1 teaspoon smoked paprika
1 clove garlic
2 tablespoons tahini
3 tablespoons apple cider vinegar
2 tablespoons extra-virgin olive oil
2 tablespoons water
1/4 cup chopped fresh chives
1/4 cup chopped fresh parsley
1/4 cup chopped fresh cilantro
1 cup cooked quinoa
2 1/2 cups baby spinach, divided
Preparation
Heat oven to 425 degrees. On a rimmed baking sheet, toss squash and Brussels sprouts with 2 tablespoons melted coconut or extra-virgin olive oil and season with salt and paprika. Roast, rotating pan, until golden and tender, 25 to 30 minutes.
Make sauce: Pulse garlic, tahini, vinegar, 2 tablespoons olive oil, water, chives, parsley, and cilantro in a food processor until smooth. Season with salt and pepper.
In a large bowl, toss roasted vegetables with quinoa and 2 tablespoons sauce.
For each serving, toss with 1 1/4 cups spinach and adjust seasoning.
