Red quinoa, orange carrots, green pepitas, and yellow parsnips bring a burst of color to your meal for lunchtime fun. Between the quinoa and the chickpeas, this vegetarian salad provides plenty of protein, and the roasted root vegetables make for an intensely flavored dish. Try making a batch on Sunday afternoon — you'll have an easy take-to-work lunch for the next few days.
Preheat oven to 450 degrees F.
In a large bowl, toss cauliflower, carrots, and parsnips with 2 tablespoons olive oil, cumin, and salt and pepper. On two rimmed baking sheets, spread the vegetables. Roast until slightly browned, 25—30 minutes, rotating sheets and tossing halfway through.
Meanwhile, in a saucepan, cook quinoa according to directions on box.
In a small bowl, whisk together lemon zest, lemon juice, remaining tablespoon olive oil, and salt and pepper.
In a pan, toast pumpkin seeds over low heat for about five minutes, being careful not to burn.
In a large bowl, mix together roasted vegetables, quinoa, chickpeas, and pumpkin seeds. Pour lemon dressing over the salad and stir to combine.