Preheat oven to 400 degrees F. Toss carrots and tomatoes with 1 tsp. olive oil and a pinch salt/pepper. Place on a roasting pan or baking sheet and cook for 15-20 minutes until browned and tender.

While the carrots and tomatoes are cooking, make the quinoa.

Rinse quinoa in a fine colander (this removes any bitter flavor). Place the quinoa and 2/3 cup water into a saucepan and bring to a boil. Reduce heat to low, cover and let cook for 12-13 minutes until water is absorbed and quinoa is fluffy. Let stand a minute or two off heat and then fluff with a fork like you would rice. Set aside to cool.

In a large bowl, combine the quinoa, carrots and celery. Whisk in the lemon juice and remaining olive oil. Add in the chopped herbs and season to taste with salt and pepper.