Quinoa Root Vegetables Salad with Curry Vinaigrette

This simple, yet rewarding protein-rich quinoa recipe with ginger-curry vinaigrette, which tastes even better the next day, is a great way to use up any winter vegetables you have in the fridge. It's wonderful as a salad and a side dish with some oven roasted chicken, or as a vegetarian main.

Parsley root, aka Hamburg parsley, rooted parsley, looks deceptively similar to a parsnip, but is less pungent than parsnip and has a faint parsley taste. It has a sweet taste, and is often used in soups, stews, and side dishes in Germany.

Salad	Ginger Curry Vinaigrette
100 g Quinoa, rinsed, drained 200 ml Water 300 g Root parsley, peeled, cut into inch-cubes 350 g Carrots, peeled, cut into inch-cubes A handful of arugula, roughly chopped 1 tbsp Olive oil 1/2 tsp Coriander powder 1/2 tsp Cumin powder Pinch of nutmeg Salt and freshly ground black peppercorns	2 tbsp Lemon juice 1 tbsp Red wine vinegar 1 tbsp Honey 1 tbsp Madras curry powder 1-inch piece Ginger root, peeled and finely grated 1 clove Garlic, minced Salt and freshly ground black peppercorns

In a bowl, whisk together the lemon juice, vinegar, honey, curry powder, ginger, garlic, salt and pepper. Whisking constantly, add the oil in a slow, steady stream, until the mixture is emulsified and well combined. Taste and adjust the seasoning.
Preheat oven to 200C/400F. Place root parsley, carrots, oil and spices in a bowl. Toss to coat. Transfer to a baking tray lined with baking paper. Roast for about 25 minutes until tender.
Meanwhile, place quinoa and water in a saucepan over high heat. Cover and bring to the boil. Reduce heat to low. Simmer for 10 to 12 minutes or until liquid is absorbed.
Place quinoa in a salad bowl. Add root vegetables, arugula and the dressing. Toss gently to combine.