Quinoa with Winter Veggies

Serves 4

1 c. quinoa, rinsed and drained
2 c. vegetable stock
pinch of sea salt
light sesame oil
6 slices fresh gingerroot, cut into matchsticks
3 shallots, minced
1 tsp. each dried marjoram and thyme
1 carrot, diced
3 celery stalks, diced
3 parsnips, cut into thin diagonal slices
1 red onion, thin half moon slices
2 red bell peppers, thin strips
Juice of 1 lemon
Soy sauce

Preheat oven to 400F. Combine quinoa and stock in a saucepan and bring to a boil. Add salt, cover and cook over low heat until all the stock is absorbed, about 20-25 minutes. Fluff with a fork and set aside. Heat ½ tsp. of the sesame oil in a skillet over medium heat. Add ginger, shallots and herbs. Cook, stirring, until the shallots are translucent. Add carrot and celery and cook, stirring, until the vegetables are tender, 3-4 minutes. Remove from heat and stir in lemon juice. Mix into quinoa and set aside. Lightly oil a baking pan or shallow casserole dish. Arrange remaining vegetables in the pan and drizzle with ¼ cup sesame oil and 3 Tbsp. soy sauce. Roast, uncovered, until vegetables are tender and lightly browned, 20-25 minutes. To serve, arrange a layer of roasted vegetables on individual plates and top with equal servings of the quinoa salad. Serve hot.