Roasted Veggie Grain Bowls with Lemon-Dijon Dressing

From the garden

• 2 lb mixed roasting roots (carrots, beets, potatoes, turnips — any combination), scrubbed and cut into 3/4-inch pieces
• 1 medium red onion, cut into thick wedges
• ¼ cup fresh soft herbs (parsley, dill, or chives), chopped

From the pantry

• 1½ cups quinoa, rinsed
• ⅓ cup olive oil — divided between the pan and the dressing
• 2 lemons — juiced — about 1/4 cup
• 1 tbsp Dijon mustard
• 1 tsp honey (optional) — rounds out the dressing
• ½ cup crumbled feta (optional)
• salt — to taste
• black pepper

1. Heat the oven to 425°F. Toss the root vegetables and onion wedges with about 3 tablespoons of the olive oil, a teaspoon of salt, and plenty of pepper, then spread on a sheet pan in a single layer — crowding steams instead of browning, so use two pans if needed.
2. Roast 30–35 minutes, flipping once halfway, until the edges are deeply browned and a knife slides through the largest piece easily.
3. Meanwhile, simmer the quinoa in 2.5 cups salted water, covered, 13–15 minutes until the water is absorbed and the germ rings uncurl. Let it steam off the heat 5 minutes, then fluff.
4. Whisk the lemon juice with the mustard, honey if using, the remaining olive oil, and a pinch of salt until it emulsifies into a loose, creamy dressing.
5. Build bowls: quinoa, a generous heap of roasted vegetables, a drizzle of dressing, herbs scattered over, and feta if you like. Pass extra dressing at the table.