Red Quinoa with Scorzonera, Carrots, and Swiss Chard

Substantial enough to serve as a vegetarian main course, this colorful dish is vegetable dense and protein rich. Along with the crisp-tender carrots, I like to add scorzonera or salsify whenever I see it in the market, for its added crisp texture and artichoke-like flavor. Not wanting to waste any nutrients or flavor, I use the water in which I parboiled the vegetables to cook the quinoa, which, in turn, imparts a deeper vegetal flavor to the grain. For a lovely color contrast, buy the beau