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Ingredients:

• 1 cup red onion, chopped
• 1 cup carrots, chopped
• 1 cup parsnips, chopped
• 1 cup butternut squash, chopped
• 2 tablespoons extra virgin olive oil
• 1/4 teaspoon pepper
• 1/4 teaspoon salt
• 1/2 cup dry quinoa
• 1 tablespoon apple cider vinegar
• 1/2 teaspoon honey
• 1/2 teaspoon Dijon mustard
• 1 garlic clove, minced

Directions:

1. Heat the oven to 400 F.
2. Toss all vegetables on a cookie sheet with 1 tablespoon olive oil, 1/4 teaspoon pepper, and 1/4aspoon salt.
3. Bake for 35-40 minutes.
4. While vegetables are roasting, make the quinoa as directed on the package. Set aside.
5. In a separate bowl or jar, prepare the vinaigrette. Whisk (or shake) together remaining oil, vinegar, honey, mustard, garlic and salt and pepper to taste. Set aside.
6. Once vegetables are fork-tender, toss with cooked quinoa and vinaigrette. This may be served warm or at room temperature.

Preparation Time | Yield:

1 hour | 6 servings

Source:

Dana-Farber Brigham Cancer Center

Nutrition Tip

Many store-bought salad dressings contain added, unnecessary ingredients. They’re notorious sources for hidden added sugars. By making salad dressings at home, you can add everything you want and leave out everything you don’t. To make a basic salad dressing base, you’ll need an oil, water/vinegar, and something to emulsify them, such as mustard.