# 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 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, 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 freshly ground black pepper
→ Garnish
17 - 2 tablespoons toasted pumpkin seeds or sunflower seeds, optional
18 - Additional fresh thyme or tarragon for serving
# How To Make It:
01 - Set the oven temperature to 425°F and line a large baking sheet with parchment paper.
02 - In a large bowl, combine carrots, parsnips, sweet potato, and red onion with olive oil, thyme, tarragon, sea salt, and black pepper; toss until evenly coated.
03 - Arrange the vegetables in a single layer on the baking sheet and roast for 35 to 40 minutes, stirring halfway through, until golden brown and tender.
04 - Rinse quinoa thoroughly, then combine it with vegetable broth in a medium saucepan. Bring 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, then fluff with a fork.
05 - In a medium bowl, toss baby spinach, arugula, lemon juice, extra virgin olive oil, salt, and black pepper until the greens are lightly wilted.
06 - Divide the cooked quinoa among four bowls, top with roasted root vegetables and a handful of dressed greens.
07 - Sprinkle with toasted seeds and fresh herbs if desired, then serve warm.
