Winter Quinoa Salad With Roasted Root Vegetables And Honey-Mustard Vinaigrette

• FOR THE SALAD:
• 1 cup Dry Quinoa
• 2 cups Water
• 3 whole Root Veggies (carrots, Parsnips, Sweet Potato, Turnips, Etc.) - Increase The Amount As Desired
• 2 Tablespoons Olive Oil
• 1 dash Sea Salt (or To Taste)
• 2 cups Baby Kale (or Regular Kale Cut Into Bite-sized Pieces) - Increase The Amount As Desired
• FOR THE VINAIGRETTE:
• 4 Tablespoons Olive Oil
• 1 Tablespoon Sherry Or Red Wine Vinegar
• 2 Tablespoons Dijon Or Whole Grain Mustard
• 1 Tablespoon Raw Honey

1. For the quinoa: Rinse quinoa in a fine mesh strainer for 10 seconds. Add it into a medium pot with 2 cups of water. Bring to a boil. Then lower heat to a simmer, cover and cook for 15 minutes. Remove from heat when done.
2. For the roasted veggies: Preheat oven to 450 F. Peel veggies and cut them into two to three inch cubes. In a medium bowl, mix veggies with olive oil and a pinch of salt until coated. Spread on a rimmed baking sheet lined with parchment paper and slide pan into the oven. Roast for about 15 minutes until tender and slightly golden at the edges.
3. For the dressing: In a small bowl whisk all ingredients together with a fork or small whisk.
4. When you're ready to make the salad toss quinoa, roasted veggies, baby kale and dressing in a large bowl until coated. Enjoy now or save for lunch tomorrow.

salad, quinoa, water, carrots, olive oil, salt, vinaigrette, olive oil, sherry, grain mustard, honey

Taken from tastykitchen.com/recipes/salads/winter-quinoa-salad-with-roasted-root-vegetables-and-honey-mustard-vinaigrette/ (may not work)