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2 yellow beets
4 teaspoons vegetable oil
1/4 teaspoon salt
Ground black pepper to taste
3 carrots, chopped
3 parsnips, chopped
1 cup uncooked quinoa
Juice of 1 lemon
2 cups gluten-free vegetable stock or water
1/4 teaspoon dried thyme
1/2 small red onion, finely chopped
2 tablespoons chopped flat-leaf parsley
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