- 1 cup dry quinoa
- 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
- 6-8 sprigs fresh thyme
Dressing:
- 3 tbsp olive oil
- 3 tbsp lemon juice
- 1 tsp honey
- 1 tsp chopped fresh parsley
- 1 clove garlic, crushed
- 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 and pepper. Arrange vegetables in a single layer. Top with thyme sprigs and bake for 30-40 minutes until tender.
Prepare quinoa as per instructions on package.
To make dressing: whisk together all the ingredients in a medium-size bowl.
To assemble: mix the dressing and the quinoa, then add vegetables (thyme will fall from sprigs when loosened) and toss to combine.
