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Ingredients
- 10 oz peeled butternut squash cut into 3/4-inch cubes
- 4 parsnips peeled and cut into 3/4-inch cubes; about 2 cups
- 8 oz Brussels sprouts trimmed and quartered lengthwise
- 1 small red onion cut into wedges
6 tablespoons olive oil divided
2 teaspoons kosher salt divided- 1 cup quinoa
3 cups baby spinach- 1 tablespoon white balsamic or apple cider vinegar
1 teaspoon Dijon mustard- ½ cup hummus
Equipment
Equipment images are illustrative. Exact products may vary.
Instructions
- Put a large rimmed baking sheet in the oven and heat to 450°F. Toss the squash, parsnips, Brussels sprouts and onion with 2 tablespoons oil and 1 1/2 teaspoons salt. Carefully spread them on the hot sheet. Roast for about 20 minutes, tossing halfway through, until tender and browned. Let stand on the tray for 5 minutes.
- Meanwhile, cook the quinoa according to its package directions. Transfer to a large bowl and toss with the spinach and remaining 1/2 teaspoon salt until the leaves begin to wilt.
- Whisk the vinegar and mustard in a small bowl. Slowly whisk in the remaining 1/4 cup oil. Stir 2 tablespoons of this vinaigrette into the quinoa.
- Divide the quinoa among four bowls. Add the roasted vegetables, a spoonful of hummus and a drizzle of the remaining vinaigrette.
Notes
Cut the squash and parsnips to the listed size so they roast at a similar rate.
The baking sheet is hot before the vegetables go on; use oven mitts and spread them carefully.
