Recipes Seasonal Recipes Fall Recipes Butternut Squash Recipes Roasted Vegetables with Quinoa 3.4 (51) 8 Reviews By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on May 16, 2017 Rate Print Share Servings: 2 Roasted Brussels sprouts and butternut squash are the stars of this quinoa-based dinner. Tahini sauce comes in handy. 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 ¼ cup chopped fresh chives ¼ cup chopped fresh parsley ¼ cup chopped fresh cilantro 1 cup cooked quinoa 2 ½ 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. Bryan Gardner Originally appeared: Whole Living, January/February 2013 Rate It Print