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Roasted Vegetables with Quinoa

  • Servings: 2
Roasted Vegetables with Quinoa

Photography: Bryan Gardner

Source: Whole Living, January/February January/February 2013

Ingredients

  • 3 cups diced butternut squash
  • 2 cups trimmed and halved brussels sprouts
  • 2 Tbsp melted coconut or extra-virgin olive oil
  • Coarse salt and freshly ground black pepper
  • 1 tsp smoked paprika
  • 1 clove garlic
  • 2 Tbsp tahini
  • 3 Tbsp apple cider vinegar
  • 2 Tbsp extra-virgin olive oil
  • 2 Tbsp 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

Directions

  1. Heat oven to 425 degrees. On a rimmed baking sheet, toss squash and brussels sprouts with 2 Tbsp melted coconut or extra-virgin olive oil and season with salt and paprika. Roast, rotating pan, until golden and tender, 25 to 30 minutes.

  2. Make sauce: Pulse garlic, tahini, vinegar, 2 Tbsp olive oil, water, chives, parsley, and cilantro in a food processor until smooth. Season with salt and pepper.

  3. In a large bowl, toss roasted vegetables with quinoa and 2 Tbsp sauce.

  4. For each serving, toss with 1 1/4 cups spinach and adjust seasoning.

Cook's Note

Refrigerate mixture and sauce in separate airtight containers up to three days.

Reviews (6)

  • GoMeatless 19 Mar, 2013

    Great recipe, terrific flavors, and easy to prepare. To the user who got "mush" - when you roast, make sure there is a lot of room between your veggies otherwise you just end up steaming them. Go for two pans to give each chunk some room.

  • Clovia 25 Feb, 2013

    The sauce on these veggies is amazing. I think this might be my favorite dish from the whole 2013 detox.

  • eastcoastertg 4 Feb, 2013

    Although delicious in flavor, I found it to be a big wad of mush! (It don't have great luck with roasting squash.) I added lime juice to the dressing, and will use that on other things.

  • cmrussell 31 Jan, 2013

    I roasted a sliced red onion and whole garlic cloves along with the squash and the brussels sprouts. It was fabulous! I also accidentally added cayenne pepper to the tahini sauce instead of paprika (I took as much out as possible once I realized the mistake) and it was actually really good with a spicy kick!

  • ferg4africa 30 Jan, 2013

    Oh my goodness, this recipe is a revelation for me! I'm tempted to eat the whole bowl! I will definitely be. Making this again.
    I have an electric oven and my vegetables were done at about 20 minutes.
    I am not sharing this dish with anyone! (;

  • Susan D 29 Jan, 2013

    The cilantro vinegarette on this dish is delicious. I am tempted to drink it!

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