We're deep into root vegetables season and my go-to way to prepare them is to coat them in some olive oil, salt and pepper, and roast them in the oven. Toss the caramelized veggies with some quinoa and maple syrup vinaigrette, and you have a meal prepared in less than an hour.
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To change it up a bit, I roasted some cubed butternut squash and, rather than quinoa, used farro and lentil to bulk up the meal.
I also used my newly purchased Turkish ingredients of tahini and pomegranate molasses to make a dressing. The pomegranate molasses was an impulse purchase, but I'm so glad I brought some back with me. The tahini is the best I've ever had, with a deep, intense sesame flavour.
