freshly squeezed juice of 1 1/2 lemons,plus more to taste
1small red onion,finely chopped
1small bunch fresh flat-leaf parsley,chopped
1small bunch fresh cilantro,chopped
Preheat oven to 375°F / 190°C and line a baking sheet with parchment paper.
Rinse the uncooked quinoa in a fine mesh strainer. Place in a medium saucepan and cook according to package instructions, for about 15 minutes. Once most of the liquid is absorbed and the quinoa is light and fluffy, remove from heat, fluff with a fork, and let stand for another 5 minutes. Transfer to a large salad bowl to further cool.
Place the carrots and parsnips in a large bowl and add the olive oil, grated ginger, garlic and dried spices. Season with salt and pepper and toss to combine. Transfer to the prepared baking sheet, spread in a single layer, and roast for 15 minutes.
Remove the carrots and parnsips from the oven, add the chickpeas, toss well to combine with the spices and juices from the vegetables, return to the oven and roast for another 10-15 minutes, until parsnips and carrots are tender (cooking time depends on the size of the pieces).
Transfer the cooked carrots and parsnips and any juices from the baking sheet to the bowl with the quinoa. Add the lemon zest and juice, red onion, fresh herbs to the bowl, plus a drizzle of olive oil. Season with salt and pepper and toss to combine. Taste and adjust seasoning if desired.
Serve on its own or as a side dish. Enjoy!
This quinoa with roasted parsnips and carrots can be served warm or at room temperature. If serving warm, then kept the quinoa covered until the vegetables are finished roasting.