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Roasted Vegetables with Quinoa

Martha Stewart
  • 0 minutes
  • Serves 2

INGREDIENTS

2 1/2 cups

Baby spinach

2 cups

Brussels sprouts

3 cups

Butternut squash

1/4 cup

Chives, fresh

1/4 cup

Cilantro, fresh

1 clove

Garlic

1/4 cup

Parsley, fresh

2 tbsp

Tahini

1 cup

Quinoa, cooked

1 tsp

Paprika, smoked

1

Salt and freshly ground black pepper, Coarse

3 tbsp

Apple cider vinegar

2 tbsp

Coconut or extra-virgin olive oil

2 tbsp

Olive oil, extra-virgin

2 tbsp

Water