Roasted Vegetable Quinoa

Servings: Serves 4–6

Ingredients

3 parsnips , peeled and chopped
1 large onion, chopped
6 medium carrots, peeled and chopped
2 Tbsp. olive oil
1 Tbsp. Kosher salt
1 large sweet potato, peeled and chopped (optional)
6-8 sprigs fresh thyme
1/4 tsp. ground black pepper (optional)
1 cup quinoa, rinsed
Dressing

3 Tbsp. olive oil
3 Tbsp. lemon juice
1 tsp. honey or agave nectar
1 tsp. chopped fresh parsley
1 clove garlic, crushed (optional)
Salt and pepper to taste
Directions

Preheat oven to 400° for vegetables.

To roast vegetables: Line a baking sheet with aluminum foil. Toss vegetables with olive oil, salt, thyme and pepper. Arrange vegetables in a single layer and bake for 40 minutes. Stir vegetables once and turn baking sheet halfway through cooking.

To prepare the quinoa: Bring 2 cups of water to a boil in a medium saucepan. Add quinoa and bring to a boil again. Reduce heat, cover and let simmer for 12 to 14 minutes until fully cooked. Fluff with a fork.

To make dressing: Whisk together all the ingredients in a medium-size bowl.

To assemble, mix the dressing and the quinoa, then add vegetables and toss to combine.