Acorn Squash Quinoa with Roasted Vegetables

Preheat oven to 375 degrees F. Whisk together honey, olive oil, red pepper flakes, salt and pepper; toss with acorn squash pieces on a rimmed baking sheet. Roast for 30 minutes or until fork tender, stirring once.

Place all of the chopped vegetables and the garlic on a second baking sheet, sprinkle with salt and pepper, and roast on the oven rack below the squash. These can be in the oven for 30-45 minutes; just make sure to stir occasionally.

Bring 1 cup of water to a boil and stir in the rinsed quinoa. Reduce heat to low, cover and simmer for 12-15 minutes or until the quinoa has puffed up. Drain off any excess water, then stir in the curry, cinnamon and a pinch of salt.

Remove the roasted vegetables and squash from the oven and combine everything (including quinoa) in a large bowl.

Top with chopped nuts and feta and serve with some grainy bread. OR wrap this mixture in a whole-wheat tortilla with baby spinach for a tasty quinoa burrito.