Ingredients

• 1 cup Quinoa
• 2 cups Water or vegetable broth
• 2 Medium carrots
• 2 Medium parsnips
• 1 Medium sweet potato
• 2 tbsp Olive oil
• to taste Salt and pepper
• 1/2 cup Fresh or frozen cranberries
• 1/4 cup Toasted pumpkin seeds
• 2 tbsp Fresh chopped parsley
• 3 tbsp Extra virgin olive oil (for vinaigrette)
• 1 tbsp Apple cider vinegar (for vinaigrette)
• 1 tbsp Maple syrup (for vinaigrette)
• 2 tbsp Pure cranberry juice (for vinaigrette)
• 1 tsp Dijon mustard (for vinaigrette)
• a pinch Salt and pepper (for vinaigrette)

Instructions

1. 1

   Preheat oven to 200°C (400°F).

2. 2

   In a large bowl, toss diced carrots, parsnips, and sweet potato with 2 tbsp olive oil, salt, and pepper. Spread on a baking sheet lined with parchment paper and roast for 25-30 minutes, or until vegetables are tender and slightly caramelized. Add cranberries for the last 10 minutes of cooking.

3. 3

   Meanwhile, rinse quinoa. In a medium saucepan, combine rinsed 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 tender and fluffy. Remove from heat and let stand covered for 5 minutes, then fluff with a fork.

4. 4

   Prepare vinaigrette: In a small bowl, whisk together all vinaigrette ingredients until well combined.

5. 5

   In a large bowl, combine cooked quinoa, roasted root vegetables, and cranberries. Pour vinaigrette over and toss gently.

6. 6

   Serve immediately, garnished with toasted pumpkin seeds and fresh chopped parsley.