Quinoa Salad with Roasted Vegetables
Combine the healthy protein of quinoa with seasonal veggies in this gluten-free side dish or main course.
2 golden beets, scrubbed
4 tsp vegetable oil
3 carrots, peeled & diced (1½ cups)
3 parsnips, peeled & diced (1½ cups)
1c quinoa
2c gluten-free vegetable stock
¼tsp dried thyme leaves
½ small red onion, finely diced
2tbsp chopped flat leaf parsley
juice of 1 lemon
salt & pepper
Preheat oven to 350°F. Rub beets with a tsp of oil, season well & wrap in foil.
Toss carrots and parsnips in remaining oil.
Combine vegetables on a rimmed baking sheet.
Bake for about 50 min., stirring occasionally, until tender. Let cool.
Dice beets.
Combine quinoa, lemon juice & vegetable stock in a small pot. Bring to a boil, cover and simmer for 10 to 15 min. until tender. Let cool.
To assemble, mix quinoa with roasted vegetables, red onion & parsley.
Season to taste.
