Quinoa and Roasted Veg Salad with Lemon Poppyseed Dressing

Day 26: I always forget how much I love quinoa. This is adapted from a Waitrose recipe, using yesterday’s left over slow-roasted beets.
Ingredients:
Handful of fresh salad greens
Handful of leftover Slow-Roasted Beets
Handful of leftover Italian Sweet Potatoes
1/2 cup quinoa
Pinch of leftover Truffled Parmesan

For the Dressing:
2 Tbs lemon juice
4 Tbs olive oil
1/2 Tsp Raw honey
1 Tbs poppyseeds (add more if you desire)

If you would like the quinoa to sprout, soak overnight. I did this on a whim, so I did not have time to do that. I just covered the quinoa with water, added a teaspoon of vegetable bouillon and simmered until it was cooked.

Reheat the beets and sweet potatoes in the oven for about fifteen minutes.

Make a bed of the greens. Mix in the quinoa, beets and sweet potato. Toss with the dressing, crumble on some truffled parmesan and bob’s your uncle.