Caramelized root vegetables and fluffy grains infused with thyme, tarragon, and fresh greens offer balanced warmth and freshness.
# 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 tbsp olive oil
06 - 1 ½ tsp fresh thyme leaves or ½ tsp dried thyme
07 - 1 tsp fresh tarragon, chopped or ¼ tsp dried tarragon
08 - ½ tsp sea salt
09 - ¼ tsp 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 tbsp fresh lemon juice
15 - 1 tbsp extra virgin olive oil
16 - Pinch of salt and pepper
→ Garnish
17 - 2 tbsp 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 - Toss carrots, parsnips, sweet potato, and red onion with olive oil, thyme, tarragon, salt, and pepper in a large bowl until evenly coated.
03 - Arrange vegetables in a single layer on the baking sheet. Roast 35–40 minutes, stirring halfway through, until golden and tender.
04 - Rinse quinoa thoroughly. In a saucepan, combine quinoa and vegetable broth, bring to boil, then reduce heat and simmer covered for 15 minutes until liquid is absorbed. Remove from heat and let stand covered for 5 minutes. Fluff with a fork.
05 - In a bowl, toss baby spinach, arugula, lemon juice, olive oil, salt, and pepper until greens are just wilted.
06 - Divide cooked quinoa evenly into 4 bowls. Top with roasted vegetables and dressed greens.
07 - Sprinkle with toasted seeds and extra fresh herbs if desired. Serve warm.
