Winter Quinoa Salad with Roasted Root Vegetables and Honey-Mustard Vinaigrette

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.

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.

For the dressing: In a small bowl whisk all ingredients together with a fork or small whisk.

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.