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Roasted Vegetables With Quinoa


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3 cups diced butternut squash

2 cups trimmed and halved brussels sprouts

2 Tbsp melted coconut or extra-virgin olive oil

Coarse salt and freshly ground black pepper

1 tsp smoked paprika

1 clove garlic

2 Tbsp tahini

3 Tbsp apple cider vinegar

2 Tbsp extra-virgin olive oil

2 Tbsp water

1/4 cup chopped fresh chives

1/4 cup chopped fresh parsley

1/4 cup chopped fresh cilantro

1 cup cooked quinoa

2 1/2 cups baby spinach, divided

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