Quinoa salad, and roast root vegetables

I made these ages ago, but with the massive backlog of things to post here, I'm only just posting them...
Root vegetables (potatoes, butternut squash and carrots), roast in olive oil with salt, pepper, nutmeg and rosemary. Mmmm...

I also made a Quinoa salad for lunch lately from some leftover quinoa from the previous night's dinner.

I crumbled a vegetable stock cube over the quinoa and stirred-in some chopped sundried tomatoes and green beans, and some torn fresh coriander.

Served with a simple mixed salad with a homemade 'honey' and mustard dressing - Agave nectar, virgin olive oil, fine french mustard, standard vinegar, salt and pepper, mixed well! Then sprinkled with mixed seeds.

Jen x