Quinoa with baked root vegetables in butter

Ingredients:

• 1 cup quinoa
• 110 g salted butter
• 3 cloves garlic, crushed
• 2 large carrots, peeled, halved lengthwise and cut into 2.5cm pieces.
• 2 large parsnips, peeled, halved lengthwise and cut into 2.5cm pieces.
• Half a red onion, cut into large pieces
• Half a butternut squash, peeled, seeded and cut into large chunks
• Juice of 1 lemon
• 1/4 cup pine nuts
• 170 g of small arugula
• 1 tbsp. parmesan shavings

Preparation:

1. Preheat oven to 200°C.
2. Cook the quinoa according to package directions. Set aside to cool.
3. In a small skillet over medium heat, melt the butter and garlic. Turn off the heat and let sit for 5 minutes.
4. Place the carrots, parsnips, red onion, and squash on a large rimmed baking sheet. Drizzle with half the garlic oil, season with salt and black pepper, and toss to coat. Roast the vegetables, stirring occasionally, until golden brown, 35-40 minutes. Set aside to cool slightly.
5. Pour the other half of the garlic oil into a bowl (set the pan aside for the pine nuts). Add lemon juice, a little salt and black pepper, and whisk.
6. Add the pine nuts to the reserved pan, set over low heat, and toast, stirring occasionally, until light golden brown, 5-7 minutes. Set aside.
7. Assembling the salad:
   
   Place the arugula in a large bowl, then add the roasted vegetables, butter dressing, quinoa, pine nuts, and Parmesan shavings. Toss and serve warm or at room temperature.