ROASTED VEGETABLES WITH QUINOA
Roasted Brussels sprouts and butternut squash are the stars of this quinoa-based dinner. Tahini sauce comes in handy.
Provided by Martha Stewart
Categories Food & Cooking Seasonal Recipes Fall Recipes Butternut Squash Recipes
Number Of Ingredients 15
Steps:
- Heat oven to 425 degrees. On a rimmed baking sheet, toss squash and Brussels sprouts with 2 tablespoons melted coconut or extra-virgin olive oil and season with salt and paprika. Roast, rotating pan, until golden and tender, 25 to 30 minutes.
- Make sauce: Pulse garlic, tahini, vinegar, 2 tablespoons olive oil, water, chives, parsley, and cilantro in a food processor until smooth. Season with salt and pepper.
- In a large bowl, toss roasted vegetables with quinoa and 2 tablespoons sauce.
- For each serving, toss with 1 1/4 cups spinach and adjust seasoning.
Nutrition Facts : Calories 481 g, Fat 20 g, Fiber 16 g, Protein 13 g, SaturatedFat 3 g, Sodium 269 g
FREEKEH WITH ROASTED BUTTERNUT SQUASH, SEARED KALE, AND CARAMELIZED ONION JAM
Pre-cooked, grains, vegetables, and flavorful Caramelized Onion Jam make this vegetarian feast easy.
Provided by Martha Stewart
Categories Butternut Squash Recipes
Time 5m
Yield Serves 4 to 6
Number Of Ingredients 6
Steps:
- In a large bowl, combine freekeh and onion jam. Add kale, squash, and hazelnuts and toss. Season with salt and pepper.
Nutrition Facts : Calories 665 g, Fat 42 g, Fiber 15 g, Protein 13 g, Sodium 78 g
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