Roasted Vegetables with Quinoa

Roasted Vegetables and Quinoa
  • Yield: 2 servings


1/2 butternut squash, peeled and diced
20 brussels sprouts, trimmed and halved
1/4cup cup melted coconut oil or extra-virgin olive oil
Coarse salt and freshly ground pepper
1teaspoon smoked paprika (pimenton)
3/4cup plus 2 tablespoons water
1/2cup quinoa, rinsed and drained
1 garlic clove
2tablespoons tahini
3tablespoons apple cider vinegar
1/4cup snipped fresh chives
1/4cup chopped fresh flat-leaf parsley leaves
1/4cup chopped fresh cilantro leaves
2 1/2cups baby spinach roasted


  1. Preheat oven to 425°F. On a rimmed baking sheet, toss squash and brussels sprouts with 2 tablespoons oil; season with salt and the paprika. Roast vegetables, tossing halfway through, until golden and tender, 25 to 30 minutes.
  2. Meanwhile, bring 3/4 cup water, the quinoa, and a pinch of salt to a boil in a medium saucepan. Reduce heat, cover, and simmer until liquid has been absorbed and quinoa is tender but still chewy, about 15 minutes. Transfer to a bowl; fluff with a fork. Pulse garlic, tahini, vinegar, remaining 2 tablespoons oil, remaining 2 tablespoons water, the chives, parsley, and cilantro in a food processor until smooth. Season with salt and pepper. (Vegetables and sauce can be refrigerated, in separate airtight containers, up to 3 days.)
  3. In a bowl, toss roasted vegetables with quinoa and 2 tablespoons sauce. Toss each serving with spinach, and season with salt and pepper.

Reprinted from the book CLEAN SLATE by the Editors of Martha Stewart Living. Copyright ©2014 by Martha Stewart Living Omnimedia. Photographs copyright ©2014 by Marcus Nilsson. Published by Clarkson Potter/Publishers, a division of Random House LLC, a Penguin Random House Company.