i've decided on a quinoa salad that's not too deep and hearty (the lightness element on the tgiving table at which i'm just an invited guest and one dish-bringer), but I want to use the seasonal root veggies available to me. so i'll roast some cubed turnips, probably beets, carrots, broccoli, squash and parsnips, crispy cubes of tofu, and toss with the quinoa. obviously it all hangs in the flavors of the veggie roasting marinade--would citrus and ginger be too muddled with the veggies (especially turnips and parsnips)? i'm thinking grapefruit, ground pepper, ginger, honey, rice vinegar....fresh parsley?
And then, tweak however you wish.
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