3 cups Brussels sprouts, trimmed and halved 1 small butternut squash, peeled and cubed 3 cups purple potatoes, quartered or cubed, depending on size olive oil coarse salt pepper 2 cups of water or vegetable stock 1 cup quinoa, rinsed salt
Preheat oven to 400 degrees. Chop all vegetables and place on a baking sheet or large cast iron pan in a single layer. (cast iron is ideal)
Drizzle with a generous amount of olive oil, sprinkle with salt & freshly ground pepper and toss to evenly coat.
Roast for 30-40 minutes until tender and crisp.
While the vegetables are roasting, bring the water or stock to a boil in a small pot with a lid. Add the rinsed quinoa and a pinch of salt.
Cover and cook for 15 minutes or until all water is absorbed. Fluff with a fork before serving.
Serve the roasted vegetables over a large bed of quinoa.