Preheat the oven to 400°F/200°C, and place a rack in the center of the oven.
In a medium bowl, toss the Brussels sprouts, parsnip, carrot, sweet potato, and turnips with the olive oil, salt, and pepper. Transfer the vegetables to the baking sheet, arranging them in a single layer. Roast the vegetables, stirring every 5 minutes or so, for 18 to 20 minutes, or until they are tender and cooked through. Remove from the oven and set aside.
While the vegetables are roasting, in a large saucepan, combine the quinoa and about 6 cups/ 1.4 L water and bring to a boil over high heat. Reduce the heat to medium-low, cover, and simmer for about 20 minutes, or until the quinoa grains “pop” (a white halo appears around each grain) and are cooked through. Drain the quinoa in the sieve and transfer to a medium bowl. The quinoa can be cooked up to 3 days in advance and store in an airtight container in the fridge; bring to room temperature or reheat in a medium skillet over medium heat for 6 to 8 minutes, or until warmed through, before using.
Add the roasted vegetables to the quinoa and toss well. In a small bowl, whisk together the freshZen ginger scallion pesto, vinegar, soy sauce or tamari, avocado oil, and sesame oil until combined. Pour the dressing over the quinoa and vegetables and mix well. Divide equally among four bowls and top with the cilantro or arugula (optional). Serve warm or at room temperature.
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