Step 1

Cut fingerling potatoes into 1/4 inch coins

Step 2

Place cut potatoes into a pot covered in water

Step 3

Parboil for 10 minutes

Step 4

Drain water and place in an airtight container

Step 5

Add the juice of 2 lemons and the minced garlic

Step 6

Shake and cover; place in the refrigerator for an hour to marinate

Step 7

Preheat oven to 400 degrees

Step 8

Drain artichokes and dry them slightly with paper towels; cut each in half

Step 9

Prepare a baking pan with parchment paper or a silicone baking mat

Step 10

Put chickpeas, cut artichokes, and parboiled potatoes (drain marinade) on the baking pan

Step 11

Peel and cut beets into bite sized pieces (peeling the beets first cuts on prep time, and makes it easier to eat them right out of the oven)

Step 12

Wrap cut beet piece in aluminum foil and place on plan with the rest of the vegetables

Step 13

Roast  all vegetables and chickpeas together for 30 minutes

Step 14

Cook quinoa according to package directions

Step 15

1 cup dry yield 2 cups cooked

Step 16

Combine all ingredients in a high speed blender.

Step 17

Blend until smooth

Step 18

Place in the refrigerator until ready to use

Step 19

While vegetables are roasting, cook quinoa according to package directions

Step 20

1 cup uncooked equals 2 cups cooked

Step 21

Cut cucumber into thin slices

Step 22

Cut tomatoes in halves

Step 23

Cut Olives in half, remove pits

Step 24

Cut red onion, or drain Simple Rosemary Infused Pickled Red Onions

Step 25

In a bowl, place 3/4 cup warm quinoa on one side of the bowl

Step 26

Place 1 1/2 cups arugula on one side of the bowl

Step 27

Place cold vegetables on the arugula (tomatoes, olives, cucumbers, and pickled onions (or raw ones)

Step 28

Place roasted vegetables on the opposite side of the bowl from the arugula not op of the quinoa (roasted potatoes, artichokes, chickpeas, and beets)

Step 29

Drizzle with dressing

Step 30

Serve