Easy, nutritious, filling, and packed with protein. This salad is great to keep in the fridge for a quick midweek meal.
Preheat the oven to 200C/400F/Gas 6
Toss the carrots and parsnips in the maple syrup, oil, rosemary, salt, and pepper.
Layer onto a baking sheet and roast for 35 mins. Turn halfway through.
Begin cooking the quinoa according to packet instructions.
Once everything has cooked, mix all together.