Roasted Vegetables with Quinoa
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
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