Quinoa with Roasted Veggies and Tahini Sauce

Quinoa with Roasted Veggies and Tahini Sauce

1 small acorn squash, peeled, cubed, and seeded

2 medium beets, peeled and cubed

6 radishes trimmed and halved

2 medium carrots, peeled and cut into cubes

1 medium red onion, cut into chucks

4 tablespoons extra virgin olive oil

3 tablespoons apple cider vinegar

salt and pepper

1 teaspoon cumin

1 teaspoon coriander

1 teaspoon paprika

1 teaspoon crushed red pepper flakes

Toss all vegetables together, then coat with remaining ingredients.

Bake at 375 degrees for 35-45 minutes or until tender.


Make quinoa according to package directions.

Make tahini sauce

1/4 cup tahini

3 cloves minced garlic

juice of 1 lemon

salt and black pepper

cold water

Mix all ingredients except water. Thin the sauce with water–should be thin enough to drizzle but somewhat thick.



Source: Saving Dinner