For this winter salad, root vegetables (carrots, beets, turnips, parsnips) and cole crops (broccoli, cauliflower, Brussels sprouts) are ideal. Any member of the onion family and most mushrooms are great additions.
4 cups vegetables (see note)
1 cup red quinoa
2 cups water
Preheat oven to 375°. Cut veg into bite-sized pieces & spread on a lined baking sheet. Coat with olive oil, sprinkle with salt and roast until tender and browned, about 40 minutes.
Rinse quinoa, swirling with your hand, until the rinse water is clear. Let drain 5 minutes. Add 2 cups water. Bring to a boil, reduce to a simmer, and cook 15 minutes. Turn off heat, let stand for 5 minutes, and fluff with a fork.
Mix quinoa and roasted veg. Add salad dressing to taste. Serve warm or chill for later.