Roasted Root Veggie Quinoa Bowls
Ingredients
- 1 10-oz. pkg. fresh butternut squash, cut into 3/4-in. cubes
- 4 parsnips, peeled and cut into 3/4 in. cubes (about 2 cups)
- 8 oz. Brussels sprouts, trimmed and quartered lengthwise
- 1 small red onion
- 1/4 cup plus 2 Tbsp. olive oil, divided
- 2 tsp. kosher salt, divided
- 1 cup quinoa
- 3 cups fresh baby spinach
- 1 Tbsp. white balsamic or apple cider vinegar
- 1 tsp. Dijon mustard
- 1/2 cup hummus
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