Roasted Root Veggie Quinoa Bowls

realsimple.com

Debbie Fenner

1 10-oz. pkg. fresh butternut squash, cut into ¾-in. cubes

4 parsnips, peeled and cut into ¾ in. cubes (about 2 cups)

8 oz. Brussels sprouts, trimmed and quartered lengthwise

1 small red onion

¼ cup plus 2 Tbsp. olive oil, divided

2 tsp. kosher salt, divided

1 cup quinoa

3 cups fresh baby spinach

1 Tbsp. white balsamic or apple cider vinegar

1 tsp. Dijon mustard

½ cup hummus

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