Roasted Vegetable & Quinoa Tartlets Recipe

Ingredients

• 1/2 of a large shallot, diced
• 1 tablespoon extra-virgin olive oil
• 1 cup quinoa
• 2 cups water
• salt & pepper to taste
• 2 tablespoons pesto
• 1 tablespoon parmesan cheese
• 1 container grape tomatoes
• 1 bunch baby carrots
• 12 asparagus spears
• 4 handfuls mache rosettes, one for each tartlet ( or arugula)
• 1 tablespoon fresh lemon juice
• 2 tablespoons extra-virgin olive oil
• 1 tsp. honey
• 1 tsp. Dijon mustard
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