# What You Need:
→ Root Vegetables
01 - 2 medium carrots, peeled and cut into 1-inch chunks
02 - 2 parsnips, peeled and cut into 1-inch chunks
03 - 1 small sweet potato, peeled and cubed
04 - 1 small red onion, cut into wedges
05 - 2 tablespoons olive oil
06 - 1 ½ teaspoons fresh thyme leaves (or ½ teaspoon dried thyme)
07 - 1 teaspoon fresh tarragon, chopped (or ¼ teaspoon dried tarragon)
08 - ½ teaspoon sea salt
09 - ¼ teaspoon freshly ground black pepper
→ Grains
10 - 1 cup quinoa (or brown rice, or millet)
11 - 2 cups vegetable broth or water
→ Light Greens
12 - 2 cups baby spinach or mixed greens
13 - 1 cup arugula
14 - 1 tablespoon fresh lemon juice
15 - 1 tablespoon extra virgin olive oil
16 - Pinch of salt and pepper
→ Garnish
17 - 2 tablespoons toasted pumpkin seeds or sunflower seeds (optional)
18 - Additional fresh herbs (thyme, tarragon) for serving
# Directions:
01 - Preheat the oven to 425°F. Line a large baking sheet with parchment paper.
02 - In a large bowl, combine carrots, parsnips, sweet potato, and red onion. Add olive oil, thyme, tarragon, sea salt, and black pepper; toss until evenly coated.
03 - Spread the coated vegetables in a single layer on the prepared baking sheet. Roast for 35 to 40 minutes, stirring halfway through, until golden brown and tender.
04 - Rinse quinoa thoroughly under cold water. In a medium saucepan, combine quinoa and vegetable broth. Bring to a boil, reduce heat to low, cover, and simmer for 15 minutes or until liquid is absorbed. Remove from heat and let stand covered for 5 minutes, then fluff with a fork.
05 - In a medium bowl, gently toss baby spinach, arugula, lemon juice, extra virgin olive oil, salt, and pepper until the greens are slightly wilted.
06 - Divide the cooked quinoa evenly among four bowls. Top each with the roasted root vegetables and dressed greens.
07 - Sprinkle toasted seeds and additional fresh herbs on top if desired. Serve immediately warm.
