Quinoa Salad With Roasted Vegetables

Preheat oven to 350 degrees F.

Rub beets in a teaspoon of oil and season liberally with salt and pepper. Wrap in foil. Close tightly.

Place on a small baking sheet and roast in the oven for about an hour until beets are tender. Allow beets to cool and then dice them.

Meanwhile, toss carrots and parsnips in remaining oil, season with salt and pepper, and place on a rimmed baking sheet. Bake for about 50 minutes, stirring occasionally, until browned. Remove from oven and let cool.

Place quinoa, lemon juice and water or vegetable stock in a small pot. Bring to a boil, then lower heat to a simmer. Cover and cook for 10 to 15 minutes until quinoa puffs up and is tender.

Take from heat and allow for mixture to cool to room temperature.

To assemble dish, mix cooled quinoa and roasted carrots and parsnips. Add beets, red onion and parsley. Mix well, taste and season with extra lemon juice. Add salt and pepper as needed.

Roasted vegetables and quinoa can be made ahead and frozen separately. Thaw, toss together, and reheat before serving.