2 diced onions
3-4 beets (peeled and diced into one-inch chunks)
2-3 yams (peeled and diced into one-inch chunks)
2 -3 table spoons coconut oil
10 small radishes, trimmed and quartered (6 ounces)
4 ounces goat cheese, room temperature
2 teaspoons minced fresh green onions
1 cup of quinoa
thyme leaves to season
Salt & pepper to taste
fresh parsley sprigs for garnish
*Once yams, beets, and onions are chopped up, mix them with thyme, salt and coconut oil. Stick them on a baking sheet and roast at 385 degrees for 45 mins.
*Bring 1 cup of quinoa to a boil in two cups of water in a medium saucepan. Once boiling, cover, reduce heat to low, and simmer until quinoa is tender — about 15 minutes. (Remain covered until veggies are finished cooking).
*While the veggies are cooking, pulse radishes in a food processor (or grate / finely dice), and transfer to a medium bowl. Stir in goat cheese and green onions. After mixing these items together – stick in the fridge.
*Once veggies are done cooking, top them with goat cheese and garnish with parsley!