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