Roasted Vegetables with Quinoa

51 Ratings
  • 5 11
  • 4 11
  • 3 19
  • 2 8
  • 1 2

Roasted Brussels sprouts and butternut squash are the stars of this quinoa-based dinner. Tahini sauce comes in handy.

Whole Living, January/February 2013

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Read the full recipe after the video.

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Servings:
2
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Ingredients

Directions

  • 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.

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  • 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.

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Reviews (8)

51 Ratings
  • 5 11
  • 4 11
  • 3 19
  • 2 8
  • 1 2
Martha Stewart Member
10/15/2017
My butternut squash didn't turn to mush like one other reviewer, but the flavors of the recipe definitely became mush. This tasted like an improvised dish. Like the rough draft to the rough draft of a recipe. The flavors were competing not complementing one another. Things needed to be edited out. Fortunately I made it only for myself. Unfortunately, that means I have a lot of leftovers.
Martha Stewart Member
10/16/2016
Wow Wow Wow! Made this last night and it was beyond amazing. Vegetables were caramelized perfectly, I had smaller roasting pans so prepared the squash and brussels sprouts separately. The sauce elevated the entire dish and I can hardly wait to make it again for larger family gatherings.
Martha Stewart Member
03/19/2013
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.
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Martha Stewart Member
02/25/2013
The sauce on these veggies is amazing. I think this might be my favorite dish from the whole 2013 detox.
Martha Stewart Member
02/04/2013
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.
Martha Stewart Member
01/31/2013
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!
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Martha Stewart Member
01/30/2013
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! (;
Martha Stewart Member
01/29/2013
The cilantro vinegarette on this dish is delicious. I am tempted to drink it!
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