- Preheat oven to 400. Toss delicata and beets in olive oil with a hefty sprinkling of salt and pepper and place in glass casserole dish. Roast on 400 for 20 minutes, toss, then raise temperature to 500 and roast for another 10 minutes.
- Meanwhile, place quinoa in medium saucepan and cover with veggie broth. Bring to a boil and then reduce to a simmer and cook for 15-20 minutes until tender, yet toothsome.
- For caramelized garlic, place cloves in a small saucepan and cover with water, bring to a boil and let boil for about 3 minutes. Completely drain water then add olive oil and cook on medium heat until cloves begin to brown (about 3-5 minutes). Add 1 cup water and balsamic vinegar and simmer until liquid is mostly evaporated (10-12 minutes). Add maple syrup, rosemary, salt, pepper, and cook, stirring often, until garlic begins to fall apart and liquid is syrupy. Crush garlic with back of spoon until mixture is jelly-like.
- Mix quinoa and caramelized garlic syrup and serve topped with roasted veggies and a handful of arugula. Sprinkle with walnuts and drizzle with balsamic vinegar. Enjoy!