Roasted Veggies With Quinoa

from Meatout Monday's weekly e-newsletter.

• Ready In: 1 hr 15 mins
• Serves: 4-6

Ingredients

• 1  butternut squash, peeled & chopped
• 1  bunch asparagus, chopped
• 1  parsnip, peeled & chopped
• 1  bunch carrot, peeled & chopped
• 1  sweet potato, peeled & chopped
• 1  red onion, chopped
• 2  tablespoons olive oil
• 1  teaspoon salt
• 1⁄2 teaspoon dried thyme
• 1⁄4 teaspoon ground black pepper
• 1  cup quinoa, seeds

Directions

1. Toss vegetables with olive oil, salt, thyme, and pepper.
2. Arrange vegetables in single layer on baking sheet and bake at 400 degrees for 40-50 minutes, turning once halfway through.
3. While veggies are baking, combine 2 cups of water and quinoa seeds in a pot over the stove; add a dash of salt and bring to a boil.
4. Reduce heat, cover, and simmer for 15 minutes; fluff with a fork.
5. Spoon vegetables onto quinoa and enjoy.