Roasted Veggie Quinoa Medley

• 2 cups quinoa
• 2 white or yellow onion, chopped
• 3 cloves garlic, chopped
• 1 green zucchini, chopped
• 1 yellow squash, chopped
• 1 large eggplant, chopped
• 1 red bell pepper, chopped
• 2 large tomatoes, chopped
• 1/4 cup pumpkin seeds or walnuts
• 1 lemon
• 1 1/2 tablespoons dried oregano
• 1-2 teaspoons red chili flakes
• olive oil
• salt + pepper

1. Preheat oven to 375 degrees F.
2. Chop veggies in cube like pieces.
3. Place in baking sheet and drizzle with olive oil.
4. Sprinkle veggies with oregano, red chili flakes, salt + pepper.
5. Bake for 25-30 minutes until golden.
6. While the veggies roast, cook the 2 cups of quinoa in 4 cups of water.
7. It will cook in approximately 20 minutes.
8. Stir occasionally and fluff with a fork when done and all the water has evaporated.
9. In a separate bowl, combine quinoa with veggies.
10. Add your favorite nut. I especially like sunflower seeds or walnuts in this recipe.
11. Give the mixture a squeeze of lemon and more salt + pepper to taste.
12. Voila you'r done! This dish is great on it's own as a vegetarian option or can be served as side.

quinoa, white, garlic, green zucchini, yellow squash, eggplant, red bell pepper, tomatoes, pumpkin seeds, lemon, oregano, red chili flakes, olive oil, salt

Taken from food52.com/recipes/70928-roasted-veggie-quinoa-medley (may not work)