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Quinoa and Roasted Vegetable Salad

Eileen Goltz | Pareve

Ingredients

2 beets (I like using the yellow best)

4 teaspoons oil

Salt and pepper to taste

3 carrots, chopped

3 parsnips, chopped

1 cup uncooked quinoa

Juice of 1 lemon

2 cups chicken or vegetable stock or water

1/4 teaspoon dried thyme

1/2 small red onion, finely chopped

2 tablespoons chopped parsley


Instructions

Preheat oven to 350. Rub beets all over with 1 teaspoon of the oil, then season with salt and pepper. Wrap them in foil, place them on a small baking sheet and roast for about 1 hour, until beets are tender. Allow beets to cool and then peel and chop them. You can cook the carrots and parsnips at the same time the beets are cooking in the same oven. In a bowl toss the carrots and parsnips in remaining 3 teaspoons oil, season with salt and pepper and place on a rimmed baking sheet. Bake for about 50 minutes, stirring occasionally, until golden brown. Remove from oven and let cool. Put quinoa, lemon juice, stock or water and thyme into a small pot. Bring the mixture to a boil, then lower heat to a simmer, cover and cook for 10 to 15 minutes, until quinoa is tender. Remove from heat and set aside to let cool to room temperature. Put quinoa, roasted carrots and parsnips into a large bowl and toss to combine. Add beets, onions, parsley, salt and pepper, mix well and serve.

You can prepare this ahead and freeze the vegetables and quinoa separately, easily tossing together before serving.