Wheat Berry & Quinoa with Roasted Vegetables

This dish fulfills all the nutritional requirements that you would want in a meal (fiber, protein, vegetable, flavor) however, it would also be a great side dish to some kind of meat or roasted chicken. We ate this dish tonight as a main course, although my husband did eat some soup from last night along with it. I saved room for my nightly ice cream bowl :-) We both agreed it would be great with some fresh herbs (basil, cilantro, parsley) or hot sauce.

1/2 cup quinoa

1/2 cup wheat berries, cooked ( To cook wheat berries- 1 1/4 cup water and berries in a sauce pan, bring to a boil, reduce heat, simmer, covered for 15 minutes)

3 carrots, peeled, cut into 1/2 inch pieces

3 parsnips, peeled, cut into 1/2 inch pieces

3 beets, peeled, cut into 1 inch pieces

1 lemon

Preheat oven to 400. Place the carrots and parsnips on one side of rimmed baking sheet and beets on the other side. Toss veggies with 2 tbsp of olive oil, kosher salt and pepper. Bake about 20 minutes or until tender and slightly browned. Set aside.

Cook quinoa-Place 1 cup chicken broth and juice from 1 lemon in sauce pan, bring to boil add quinoa, simmer, covered and cook for about 10-12 minutes until quinoa is tender.

Mix quinoa and wheat berries then toss with roasted veggies. Add fresh herbs and more lemon juice.