This nutritious roasted vegetables with quinoa recipe is perfect for those seeking a wholesome, plant-based meal. With roasted butternut squash and Brussels sprouts, combined with quinoa and fresh herbs, this dish is full of flavor and packed with nutrients.
Roasted Vegetables with Quinoa
Course: MainCuisine: MediterraneanServings
4
servingsPrep time
10
minutesCooking time
30
minutesCalories
220
kcalIngredients
3 cups diced butternut squash
2 cups 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
Directions
- Preheat oven to 400°F (200°C). Toss butternut squash and Brussels sprouts with 2 Tbsp olive oil, smoked paprika, salt, and pepper. Roast for 25-30 minutes, or until tender.
- In a small bowl, whisk together tahini, apple cider vinegar, 2 Tbsp olive oil, minced garlic, water, salt, and pepper to create the dressing.
- In a large bowl, mix cooked quinoa, roasted vegetables, spinach, chives, parsley, and cilantro.
- Drizzle with the prepared tahini dressing and toss well to combine.
- Serve warm or chilled.
This Roasted Vegetables with Quinoa is a versatile dish that can be enjoyed on its own or as a side. Its rich flavors and healthy ingredients make it a perfect option for a balanced, plant-based meal. Try it today!
