Ingredients:

  • 1 pound (450g) carrots, peeled and chopped into 1-inch pieces
  • 1 pound (450g) parsnips, peeled and chopped into 1-inch pieces
  • 1 large sweet potato, peeled and chopped into 1-inch pieces
  • 1 red onion, quartered
  • 2 tablespoons olive oil
  • 1 teaspoon dried thyme
  • 1/2 teaspoon dried rosemary
  • Salt and freshly ground black pepper to taste
  • 1 cup (180g) quinoa, rinsed
  • 2 cups (475ml) vegetable broth
  • 1/4 cup chopped fresh parsley
  • 1/4 cup chopped fresh chives
  • 1/4 cup (60ml) tahini
  • 2 tablespoons lemon juice
  • 2 tablespoons water
  • 1 tablespoon olive oil
  • 1 clove garlic, minced
  • Pinch of salt
  • Pinch of red pepper flakes (optional)

Instructions:

  1. Preheat oven to 400°F (200°C). Toss the carrots, parsnips, sweet potato, and red onion with olive oil, thyme, rosemary, salt, and pepper on the baking sheet.
  2. Roast for 30-35 minutes, or until vegetables are tender and slightly caramelized, flipping halfway through.
  3. While the vegetables are roasting, bring vegetable broth to a boil in the saucepan. Add quinoa, reduce heat to low, cover, and simmer for 15 minutes, or until all the liquid is absorbed. Fluff with a fork.
  4. Whisk together tahini, lemon juice, water, olive oil, garlic, salt, and red pepper flakes (if using) in a small bowl. Add more water if needed to reach desired consistency.
  5. Stir the parsley and chives into the cooked quinoa.
  6. Divide the herby quinoa among bowls and top with roasted vegetables. Drizzle generously with lemon-tahini dressing.