Red Quinoa with Swiss Chard, Mushrooms and Purple Cauliflower

Preheat the oven to 350ºF.

On a rimmed baking sheet, toss the sliced mushrooms with the onions, cauliflower florets, 1 tablespoon oil and a good pinch of salt and pepper. Roast for about 40 minutes, checking at the 30-minute mark.

Bring the remaining 2 tablespoons oil to a medium-high heat in a skillet. Add the garlic and bloom for 30 seconds. Add the Swiss chard and saute on medium until wilted, 7 minutes.

In the meantime, boil the quinoa in water until they pop open into little spirals, about 20 minutes. Drain and add the quinoa to the Swiss chard. Toss to combine with another pinch of salt and pepper.

Add the roasted veggies to the skillet and give another toss. Drizzle in a little more oil if needed. Taste. More salt? Do it.

Serve garnished with basil leaves. So simple and hits the spot.