Brussels Sprouts & Butternut Squash Quinoa Dish

Dinner, Lunch, Main Dish, Vegan

This Brussels Sprouts & Butternut Squash Quinoa Dish is super easy to make using a medley of roasted vegetables and served with spinach.  It’s topped off with a simple tahini dressing.

 


 

Brussels Sprouts & Butternut Squash Quinoa Dish

Ingredients:
1 cup of dry quinoa
2 tablespoons of olive oil
14 to 16 oz. Brussels sprouts, trimmed and sliced in half
2 cups of butternut squash (from 1 small squash), you can also buy from the grocery store already cut
1 pint of cherry tomatoes
2 to 3 handfuls of spinach, stems removed
1 tablespoon of Italian seasoning
1 teaspoon of smoked paprika
1 teaspoon of onion powder
Sprinkle of pepper as desired
Tahini Dressing:
1/2 cup of tahini
3 tablespoons of red wine vinegar
2 tablespoons of olive oil
3 tablespoons of soy sauce, reduced sodium
1 teaspoon of Italian seasoning
2 tablespoons of lemon juice
Pinch of Himalayan salt and pepper
2 cloves of garlic, minced
Directions:
-Preheat oven to 400F degrees.
-Prepare a baking sheet with parchment paper, then set aside.
-Prepare the quinoa according to directions on packaging.
-To make the tahini dressing: Whisk together all the dressing ingredients in a medium size bowl. Add an additional 2 tablespoons of water or as desired if the dressing is too thick. Set aside.
-Add the sliced Brussels sprouts, chopped butternut squash and cherry tomatoes to a
baking sheet with parchment paper. Add olive oil and seasoning, coat vegetables on both sides then bake for 20 to 25 minutes stirring once half way through until tender.
-Assemble a serving plate by adding the spinach, quinoa and roasted vegetables. Drizzle with tahini dressing, serve and enjoy!

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