1/4 cup diced onion
1 tablespoon minced garlic
2 cups quinoa
4 cups vegetable stock (or water)
1/2 lbs. root vegetables (beets, carrots, etc.) in small dice
olive oil
1 1/2 tablespoons fresh lemon juice
1/2 teaspoon salt
1/2 teaspoon cumin
1/4 teaspoon fresh ground pepper
1/2 cup thinly sliced green onions

In saucepan, sauté diced onion and garlic in one teaspoon olive oil, until soft. Add stock and bring to boil over high heat. Add quinoa and return to boil. Reduce heat to low. Cover and simmer until all liquid is absorbed, about 15 minutes. Remove from heat, cool and fluff.

Place vegetables in roasting pan with one tablespoon olive oil an a pinch of salt. Roast until just crisp and tender. Cool.

In a small bowl, mix lemon juice with salt, cumin and ground pepper. Whisk in just enough olive oil until a vinaigrette is formed. In a bowl, mix together quinoa, roasted vegetables and green onion. Add vinaigrette and stir to coat.