Roasted Root Vegetables on Quinoa with Yogurt sauce

9-10 cups peeled, cubed root vegetables (any combination of carrots, sweet potatoes, winter squash, turnips, parsnips, rutabagas, brussels sprouts or beets)
2 tablespoons olive oil
1/4 teaspoon coarse or flaky salt
1/4 teaspoon freshly ground black pepper, or more to taste
2 tablespoons pomegranate molasses (if you can’t find it, make your own ^[1])
1 tablespoon maple syrup or agave nectar
2 cups quinoa, rinsed well if not the pre-rinsed variety
3 cups water
1 cup nonfat or soy yogurt (regular, not Greek)
1 tablespoon fresh dill
1 tablespoon prepared horseradish
1/4 teaspoon fresh lemon zest
1/4 teaspoon salt

Heat the oven to 400 degrees.

In a small bowl or a cup, combine the pomegranate molasses and maple syrup and set aside.

Mix the vegetables and olive oil in a bowl. Spread on two large cookie sheets, and season with salt and pepper.

Roast for 20 minutes, then turn the vegetables and drizzle with the pomegranate and maple mixture. Roast for 25-30 minutes more, until vegetables and tender and nicely browned.

Place the quinoa and water in a medium saucepan. Heat to boiling, then reduce heat and simmer for 12-15 minutes. Let it sit for a couple minutes, then fluff with a fork and remove to a serving platter.

Combine the yogurt, dill, horseradish, lemon zest and 1/4 teaspoon salt.

Spoon the vegetables over the quinoa, and drizzle with the yogurt-dill sauce.

Serves 6