Spring salad with quinoa and baked vegetables

Pour about 3 cups of water into a saucepan, after it boils, put quinoa in a saucepan and cook over medium heat for about 20 minutes, until all the liquid has been absorbed into the cereal. Then leave the cereal to cool.

Clean, cut the beets and radishes into about 8 pieces. The slices should be medium. Chop the fennel. Mix these ingredients and lightly flavor them with olive oil, add salt to taste. Put the resulting mixture of vegetables on a baking sheet covered with baking paper and send it to the oven preheated to 200 degrees for about 30 minutes. During this time, stir the vegetables several times.

In a suitable bowl, combine quinoa with chopped parsley, red and green onions. In a small glass jar, prepare the dressing: add freshly squeezed lemon juice, pepper and crushed garlic to half a glass of olive oil. Mix all the ingredients well by shaking the jar. Combine quinoa with roasted vegetables, season with dressing and toss.