Quinoa with Roasted Veggies and Tahini Sauce

Servings 4 Serves


  • 2 cups quinoa
  • 1 small acorn squash seeds removed, halved and sliced
  • 2 medium beets peeled and cubed
  • 6 large radishes trimmed and halved
  • 2 medium carrots peeled and cut into large chunks
  • 1 medium red onion cut into large chunks
  • 4 tablespoons extra virgin olive oil
  • 3 tablespoons apple cider vinegar
  • sea salt and freshly ground black pepper
  • 1 teaspoon cumin
  • 1 teaspoon ground coriander
  • 1 teaspoon paprika
  • 1 teaspoon crushed red pepper flakes
  • Tahini Sauce:
  • 1/4 cup tahini
  • 3 cloves garlic minced
  • 1 large lemon juiced
  • sea salt and freshly ground black pepper
  • cold water


  • Prepare quinoa according to packaging.
  • Preheat oven to 375 degrees and line a large rimmed baking sheet with parchment paper.
  • In a large bowl, toss together next 12 ingredients (squash through red pepper flakes). Make sure everything is evenly coated, then transfer to baking sheet. Place in oven and roast for 35 to 45 minutes or until veggies are fork tender.
  • While veggies cook, prepare tahini sauce. In a small bowl, whisk together all ingredients for sauce except water. Once mixed well, slowly add water to get desired consistency. Should still be somewhat thick, but thin enough to drizzle.
  • Once veggies are done, remove from oven and serve on top of quinoa with drizzle of tahini sauce.
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