Roasted Butternut Squash Quinoa

Preheat oven to 400ºF.

In a large bowl, toss squash, celery root, and almonds with half of the balsamic vinegar, all of the coriander, half of the salt, and half of the pepper.

Place vegetables in a roasting pan and roast until soft, about 55-60 minutes.

Meanwhile, cook the quinoa according to the directions.

When the vegetables are done, combine with the quinoa in a large bowl. Add the arugula, cheese, olive oil, and the remaining vinegar, salt, and pepper, adjusting spices as to taste.

Toss well and enjoy!