Whip up this healthful weeknight dinner in under 30 minutes.
Pro tip: Preheating your baking sheet before adding the cut vegetables promotes that crave-worthy caramelization.
Ingredients
110-oz.
Photo:Victor Protasio
pkg.fresh butternut squash, cut into 3/4-in.
cubes
4parsnips, peeled and cut into 3/4 in.
Dijon mustard
1/2cuphummus
Directions
Place a large rimmed baking sheet in oven and preheat oven to 450F.
Carefully spread vegetable mixture on preheated baking sheet.
Return to oven and roast, tossing halfway through, until tender and browned, about 20 minutes.
Let cool on baking sheet for 5 minutes.
Meanwhile, cook quinoa according to package directions.
Transfer to a large bowl.
Add spinach and remaining 1/2 teaspoon salt.
Toss until spinach is slightly wilted.
Whisk vinegar and mustard in a small bowl.
Gradually drizzle in remaining 1/4 cup oil, whisking constantly.
Stir 2 tablespoons vinaigrette into quinoa.
Divide quinoa among 4 bowls.
Top with roasted vegetables.
Dollop with hummus and drizzle with remaining vinaigrette.
Serve warm or at room temperature.
