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Gallery Read the full recipe after the video. Recipe Summary Servings: 2 wk2-d-roasted-vegetables-006-mbd109440.jpg

Ingredients Ingredient Checklist 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

Gallery Read the full recipe after the video.

Recipe Summary Servings: 2 wk2-d-roasted-vegetables-006-mbd109440.jpg

Read the full recipe after the video.

Read the full recipe after the video.

Recipe Summary Servings: 2

Recipe Summary

Servings: 2

Servings: 2

2

wk2-d-roasted-vegetables-006-mbd109440.jpg

wk2-d-roasted-vegetables-006-mbd109440.jpg

Ingredients

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

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.

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.

Reviews (8)

 Add Rating & Review     51 Ratings   5 star values:        11    4 star values:        11    3 star values:        19    2 star values:        8    1 star values:        2

Reviews (8)

Add Rating & Review     51 Ratings   5 star values:        11    4 star values:        11    3 star values:        19    2 star values:        8    1 star values:        2

Add Rating & Review

51 Ratings 5 star values: 11 4 star values: 11 3 star values: 19 2 star values: 8 1 star values: 2

51 Ratings 5 star values: 11 4 star values: 11 3 star values: 19 2 star values: 8 1 star values: 2

51 Ratings 5 star values: 11 4 star values: 11 3 star values: 19 2 star values: 8 1 star values: 2

  • 5 star values: 11 4 star values: 11 3 star values: 19 2 star values: 8 1 star values: 2

    Martha Stewart Member     Rating: 1 stars       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     Rating: 5 stars       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     Rating: Unrated       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.  

Martha Stewart Member     Rating: 5 stars       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     Rating: Unrated       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     Rating: Unrated       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!  

Martha Stewart Member     Rating: Unrated       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     Rating: Unrated       01/29/2013   The cilantro vinegarette on this dish is delicious. I am tempted to drink it!

    Martha Stewart Member

    Rating: 1 stars 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.

Rating: 1 stars

Rating: 5 stars 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.

Rating: 5 stars

Rating: Unrated 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.

Rating: Unrated

Rating: 5 stars 02/25/2013

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

Rating: Unrated 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.

Rating: Unrated 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!

Rating: Unrated 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! (;

Rating: Unrated 01/29/2013

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

All Reviews for Roasted Vegetables with Quinoa

  • of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

All Reviews for Roasted Vegetables with Quinoa

  • of Reviews

    Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

Reviews: Most Helpful

Most Helpful     Most Positive     Least Positive     Newest