Roasted Roots Power Bowl – Cabot Creamery

Ingredients

• 3 tablespoons olive oil, divided
• 1 medium sweet potato, peeled and cut into 1-inch chunks
• 2 parsnips, peeled and cut into 1-inch chunks
• 1 small celeriac (celery root), skin cut off and cut into 1-inch chunks
• 1 teaspoon Herbs de Provence or Italian Seasoning Blend
• 1 teaspoon coarse kosher salt, divided
• ½ teaspoon ground pepper, divided
• 1 cup uncooked quinoa, rinsed
• 2 cups vegetable or chicken broth
• 4 teaspoons minced shallot
• 4 teaspoons red wine vinegar
• 2 teaspoons Dijon mustard
• 2 teaspoons honey
• 4 ounces Cabot Seriously Sharp Cheddar , broken into chunks
• ¼ cup dried cranberries
• ¼ cup chopped parsley