Roasted Vegetables with Quinoa and Green Tahini Sauce
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!
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
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
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