Gluten-free Veg Out Recipe

Preheat the oven to 425°F (220°C). Line a large rimmed baking sheet with parchment paper or lightly oil it.

Cut broccoli and cauliflower into bite-sized florets. Core and seed the red bell pepper and cut into 1-inch pieces. Slice zucchini and carrot into 1/2-inch thick rounds or half-moons. Keep cherry tomatoes whole.

In a large bowl, combine the broccoli, cauliflower, red pepper, zucchini, carrot and cherry tomatoes. Drizzle with 3 tbs olive oil, then sprinkle garlic powder, smoked paprika, 1 tsp salt and 1/2 tsp black pepper. Toss thoroughly so vegetables are evenly coated.

Spread the vegetables in a single layer on the prepared baking sheet (avoid overcrowding). Roast for 20–25 minutes, stirring or flipping once at the 12-minute mark, until vegetables are tender and edges are caramelized. Remove from oven and let rest while you finish the quinoa and dressing.

Rinse 1 cup quinoa in a fine mesh sieve under cold water for 30–60 seconds to remove bitter saponins. Drain well.

Combine rinsed quinoa and 2 cups water in a medium saucepan. Add 1/2 tsp salt. Bring to a boil over medium-high heat, then reduce to a gentle simmer, cover and cook for 15 minutes or until water is absorbed.

Remove from heat and let sit, covered, for 5 minutes. Fluff with a fork, then stir in 2 tbs fresh lemon juice and 1 tbs extra virgin olive oil. Taste and adjust salt if needed.

Place 4 cups baby spinach in a large bowl or on the serving platter. While quinoa is still warm, scatter it over the spinach so the greens wilt slightly.

In a small bowl, whisk together 3 tbs tahini, 2 tbs fresh lemon juice, 1 tps maple syrup (or honey), 1 clove minced garlic, 1/2 tsp ground cumin, 1/4 tsp salt and 1/4 tsp black pepper.

Whisk in 3 tbs warm water, one tablespoon at a time, until the dressing reaches a smooth, pourable consistency. Taste and adjust lemon, salt or sweetness as desired.

Spoon the roasted vegetables over the bed of spinach and quinoa, distributing them evenly.

Drizzle the lemon-tahini dressing over the vegetables and grains (about half to start). Toss gently to coat, or serve plated with additional dressing on the side.

Sprinkle toasted pumpkin seeds, chopped parsley, lemon zest and crumbled feta (if using) over the top.

Serve warm or at room temperature. Leftovers keep covered in the refrigerator for up to 3 days; store dressing separately for best texture.