Roasted Vegetable Quinoa Salad

Preheat oven to 400°F (200°C). Toss 1 cup of diced sweet potatoes, 1 cup of broccoli florets, and 1/2 cup of bell peppers with 1 tablespoon of olive oil, salt, and pepper. Roast for 20 minutes.

Cook 1 cup of quinoa according to package directions.

In a bowl, whisk together 2 tablespoons of lemon juice, 1 tablespoon of olive oil, 1 teaspoon of Dijon mustard, salt, and pepper.

Combine roasted vegetables, cooked quinoa, and lemon vinaigrette. Mix well. Garnish with fresh parsley.