If you’re someone who turns to quinoa and veggies for dinner every night, we get it. The protein-rich super-grain is delicious, filling, and easy to whip up. But night after night, or at least week after week, the combo can get a wee bit boring.
Enter this fresh, hearty spin on the go-to mashup from Clean Slate, a new book from the editors of Martha Stewart Living, that’s split into themes, like “Replenish” (healthy breakfasts), “Reboot” (yummy smoothies and juices), “Recharge” (unique vegetable dishes), and “Reenergize” (better-for-you snacks).
Shira Bocar, Living’s food editor, says it’s one of her faves, especially in the cooler months. “It’s utterly satisfying,” she raves.
The recipe calls for nutrient-dense and delicious roasted Brussels sprouts and butternut squash, which add heft, Bocar says, while baby spinach stirred in at the end helps to keep things fresh.
But according to Bocar, “the real star here, is the dressing.” It’s made with tahini, garlic, and herbs, taking the classic quinoa-veggie combo from ho-hum to yay. —Molly Gallagher
1/2 butternut squash, peeled and diced
20 Brussels sprouts, trimmed and halved
1/4 cup melted coconut oil or extra-virgin olive oil
Coarse salt and freshly ground pepper
1 tsp smoked paprika (pimenton)
3/4 cup, plus 2 Tbsp water
1/2 cup quinoa, rinsed and drained
1 garlic clove
2 Tbsp tahini
3 Tbsp apple cider vinegar
1/4 cup snipped fresh chives
1/4 cup fresh flat-leaf parsley leaves, chopped
1/4 cup fresh cilantro leaves, chopped
2 1/2 cups baby spinach, roasted
Preheat oven to 425°F. On a rimmed baking sheet, toss squash and Brussels sprouts with 2 tablespoons oil; season with salt and paprika. Roast the vegetables, tossing halfway through, until golden and tender, 25 to 30 minutes.
Meanwhile, bring 3/4 cup water, the quinoa, and a pinch of salt to a boil in a medium saucepan. Reduce heat, cover, and simmer until the liquid has been absorbed and the quinoa is tender, but still chewy, about 15 minutes. Transfer to a bowl; fluff with a fork.
Pulse garlic, tahini, vinegar, remaining 2 tablespoons oil, remaining 2 tablespoons water, the chives, parsley, and cilantro in a food processor until smooth. Season with salt and pepper. (Vegetables and sauce can be refrigerated, in separate airtight containers, up to three days.)
In a bowl, toss roasted vegetables with quinoa and 2 tablespoons sauce. Toss each serving with spinach, and season with salt and pepper.
Reprinted from the book Clean Slate by the Editors of Martha Stewart Living. Copyright ©2014 by Martha Stewart Living Omnimedia. Photographs copyright ©2014 by Johnny Miller. Published by Clarkson Potter/Publishers, a division of Random House LLC, a Penguin Random House Company.