Ingredients

• 1 cup Quinoa
• 2 cups Water or vegetable broth
• 2 Medium carrots
• 2 Medium parsnips
• 1 Large beet
• 2 tbsp Olive oil
• to taste Salt
• to taste Freshly ground black pepper
• 4 cups Fresh spinach or arugula
• 1/4 cup Chopped walnuts
• 1/4 cup Crumbled goat cheese (optional)
• 1/4 cup Pure cranberry juice (unsweetened)
• 2 tbsp Pure maple syrup
• 3 tbsp Extra virgin olive oil
• 1 tbsp Apple cider vinegar
• 1 tsp Dijon mustard

Instructions

1. 1

   Preheat oven to 200°C (400°F). Peel and cut carrots, parsnips, and beets into 1-2 cm (1/2 inch) cubes. Toss them with 2 tbsp olive oil, salt, and pepper on a baking sheet. Roast for 25-30 minutes, or until tender and slightly caramelized, flipping halfway through.

2. 2

   Rinse the quinoa. In a saucepan, combine quinoa with water (or broth). Bring to a boil, then reduce heat, cover, and simmer for 15 minutes, or until all liquid is absorbed and quinoa is fluffy. Remove from heat and let stand covered for 5 minutes, then fluff with a fork.

3. 3

   In a small bowl, whisk together cranberry juice, maple syrup, extra virgin olive oil, apple cider vinegar, Dijon mustard, salt, and pepper until emulsified.

4. 4

   In a large salad bowl, combine cooked quinoa, roasted root vegetables, spinach (or arugula), and walnuts. Pour the vinaigrette over and toss gently.

5. 5

   Serve the salad warm or at room temperature, garnished with crumbled goat cheese if desired.