When you’re craving something nourishing without compromising on flavour, look no further than a great GPF salad! Warm, roasted vegetables accompany a generous serving of protein-packed quinoa, brought to life with dollops of a creamy herby, green tahini sauce. A real feast for the eyes as well as the stomach! 

Ingredients

1/2 Butternut quash, peeled and diced

20 Brussel sprouts, trimmed and halved

1/4 c Coconut oil, melted

Salt + Pepper

1 tsp Smoked paprika

1 c Quinoa, cooked

3 tbsp Water

1 Garlic clove

2 tbsp Good People Foods Original Tahini

3 tbsp Apple Cider Vinegar

1/4 c Chopped fresh chives

1/4 c Chopped flat leaf parsley

1/4 c Chopped fresh cilantro

2 1/2 c Baby spinach

 Method

1- Preheat oven to 425F.  On a rimmed baking sheet, toss squash and brussel sprouts with 2 tbsp oil, and season with salt and paprika.  Roast vegetables, tossing halfway through, until golden and tender, 25 to 30 minutes.

2- Meanwhile, add garlic, tahini, vinegar, remaining 2 tbsps oil, water, chives, parsley and cilantro in a food processor and blend until smooth.  Season with salt and pepper.  Taste and adjust seasoning/consistency as necessary.

3- In a bowl, toss the roasted vegetables with quinoa and 2tbsps sauce.  Toss each serving with spinach, top with some more sauce and season with salt and pepper.

Adapted from, Clean Slate : A Cookbook and Guide