Preheat oven to 375°F. Line a rimmed baking sheet with parchment paper.
Toss together beets, onions, 3 tablespoons of the oil, and herb blend in a large bowl. Spread evenly in one layer on prepared baking sheet. Bake for 40 minutes. Stir and add walnuts. Bake for another 10 minutes, or until beets are tender when pierced with the tip of a knife.
Meanwhile, cook quinoa: Heat remaining oil in a saucepan over medium-high heat. Add quinoa and toast, stirring frequently, for 2 minutes or until lightly browned. Add broth and bring to a boil. Cover, reduce heat, and simmer for 15 to 20 minutes, until quinoa is cooked through. Remove lid, fluff with a fork, and set aside.
Scrape roasted beets, onions, herbs, walnuts, and juices into a serving bowl. Add quinoa toss to combine. Sprinkle Parmesan cheese (if using) over the top. Or you can divide quinoa evenly among four bowls and top with equal portions of roasted beet mixture.
Makes 4 Servings
6 medium beets, trimmed and quartered
2 medium onions, quartered
5 tablespoons extra-virgin avocado oil, divided
1 tablespoon store-bought Mediterranean herb blend
1 cup whole or coarsely chopped walnuts
1 cup quinoa, rinsed
2 cups vegetable broth, or water
¼ cup vegan parmesan cheese
From “The Reducetarian Cookbook: 125 Easy, Healthy, and Delicious Plant-Based Recipes for Omnivores, Vegans, and Everyone In-Between” by Reducetarian Foundation (Center Street, $21.99). Recipe developed by Pat Crocker. Photo by Ashleigh Amoroso.