Roasted Vegetable Quinoa

1. Preheat oven to 400 F.
2. In a large bowl (I use a large Tupperware container with a lid) combine the cauliflower, broccoli, squash, 1/2 tablespoon oil, Italian seasoning, garlic salt and pepper. Mix by hand (or shake the sealed container) until all the vegetables are thoroughly coated.
3. Spread in a single layer onto two foil lined, greased rimmed baking sheets.
4. Roast for 25 minutes. (If you haven’t already cooked the quinoa, now would be a good time.)
5. As the vegetables are roasting, start heating up 1 tablespoon of oil in a medium saucepan.
6. Keeping the heat between low and medium (my dial was set between 3-4) add the diced garlic, onion and garlic salt. Cover but stir periodically, making sure the onion and garlic doesn’t begin to burn.
7. Once the garlic and onions have softened, turn the heat down to low and stir in the cooked quinoa along with the first amount of Parmesan and basil.
8. By now, the vegetables should be done roasting. Once you pull them out, gently toss the vegetables with the quinoa and remaining Parmesan. Serve immediately.
9. I usually serve this as a side dish with chicken or fish. Enjoy.

For a 1 cup serving: 188 calories.

Total fat 7g; saturated fat 2g; monounsaturated fat 3g; polyunsaturated fat 0g; trans-fat 0g Cholesterol 7mg; sodium 292mg; potassium 283mg
Total carbohydrate 22g; dietary fiber 5g; sugars 3g; protein 10g
Vitamin A 45%; Vitamin C 159%; Calcium 16%; Iron 6%