# What You'll 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 1/2 teaspoons fresh thyme leaves (or 1/2 teaspoon dried thyme)
07 - 1 teaspoon fresh tarragon, chopped (or 1/4 teaspoon dried tarragon)
08 - 1/2 teaspoon sea salt
09 - 1/4 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 thyme and tarragon for serving
# How to Make It:
01 - Preheat oven to 425°F. Line a large baking sheet with parchment paper.
02 - In a large bowl, combine carrots, parsnips, sweet potato, red onion, olive oil, thyme, tarragon, sea salt, and black pepper. Toss until evenly coated.
03 - Spread vegetables in a single layer on the baking sheet. Roast for 35 to 40 minutes, stirring once halfway through, until golden and tender.
04 - Rinse quinoa thoroughly. In a medium saucepan, bring quinoa and vegetable broth to a boil. Reduce heat, cover, and simmer for 15 minutes or until liquid is absorbed. Remove from heat and let stand, covered, for 5 minutes. Fluff with a fork.
05 - In a medium bowl, toss baby spinach, arugula, lemon juice, extra virgin olive oil, salt, and pepper until lightly wilted.
06 - Divide quinoa evenly among four bowls. Top with roasted vegetables and a handful of dressed greens.
07 - Sprinkle with toasted seeds and additional fresh herbs if desired. Serve warm.
