Roasted Sweet potato, Parsnip and Quinoa

 1 1/2 lb sweet potatoes, peeled and cut into 1/4 inch pieces

1 lb parsnips, peeled and cut into 1/4 inch pieces

1 small red onion, diced

1/4 cup plus 2 Tbsp olive oil

2 tsp kosher sal

1 cup quinoa, rinsed in cool water an drained

1/4 tsp ground cinnamon

3 Tbsp apple cider vinegar

2 Tbsp maple syrup

1 Tbsp Dijon mustard

2 Tbsp fresh thyme leaves

1 tsp finely chopped fresh sage (about 4 medium leaves)

1 small apple, preferably Gala or Honeycrisp, cut into 1/4 inch pieces

 3 oz roasted pepitas

1.  Heat oven to 425 degrees

2.  Toss the sweet potatoes, parsnips and red onion with 2 Tbsp of th olive oil and 1 tsp of the salt and spread evenly onto two half sheet pans.  Roast for 15 minutes, then toss the vegetables, rotate the pans and roast for another 10 minutes, or until the vegetables are tender and golden brown.  While the vegetables are roasting, prepare the quinoa.

3.  Bring 2 cups water and 1/2 tsp of the salt to a boil in a 2-quart saucepan.  Whisk the rinsed quinoa into the boiling water, add the cinnamon cover, reduce the heat to low and simmer for 15 minutes.  Remove from the heat and cool, covered, for 5 minutes.  Fluff with a fork.

4.  Combine the remaining 1/4 cup olive oil, the vinegar, maple syrup, mustard and the remaining 1/2 tsp salt in a small canning jar.  Cover and shake the dressing like a martini to emulsify.

5.  Toss the warm vegetable, quinoa, thyme, sage and dressing together in a large bowl.  Add the apple and pepitas just before serving warm or at room temperature.

Recipe: Alisa Stone

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