Servings: Serves 4–6
  • 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
    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.

    Prep Time: 20 minutes
    Inactive Prep Time: 0 minutes
    Cook Time: 40 minutes

    This recipe may appear slightly modified from what you've seen on television.