A delicious dinner that will make a great leftover lunch.

Prep time: 30 minutes
Cook time: 30 minutes
Serves 8 people

Ingredients:

• 2 cups quinoa, cooked
• 1 butternut squash, peeled and chopped
• 1 bundle asparagus, chopped
• 1 parsnip, peeled and chopped
• 2 large carrots, peeled and chopped
• 1 red onion, chopped
• 2 Tbsp olive oil
• 1 tsp sea salt
• 1/2 tsp dried thyme
• 1/4 tsp ground black pepper

Dressing:

• 3 Tbsp olive oil
• 3 Tbsp balsamic vinegar
• 1/2 tsp Dijon mustard
• 1/2 tsp fresh thyme leaves, minced
• 1 clove pan-roasted garlic (recipe to follow)
• 1/2 tsp kosher salt
• 1/4 tsp freshly ground black pepper

Directions:

Preheat oven to 450 F. Roast vegetables above for appx. minutes or until golden brown. Toss vegetables and quinoa with dressing and enjoy!