Roasted Vegetables and Quinoa

Do you hate having to scroll past someone's life story to finally get to the recipe? Yeah, me too. Here you go!

Ingredients:

• Any combination of vegetables works...these are suggestions.

• 6 small potatoes

• 2 small beets

• 1 red onion

• 1 small cauliflower head

• 1 cup Brussles sprouts

• 2 carrots or parsnips

• 3-4 small turnips

• 1 cup mushrooms

• 1/4 cup liquid aminos (or soy sauce)

• 1/4 cup balsamic vinegar

• 1/2 cup oil of choice

• 2 cloves garlic, minced

• 2 Tbsp honey or maple syrup

• 2 tsp black pepper, or to taste

• 2 cups chicken or vegetable stock

• 1 cup quinoa

Directions:

1. Preheat oven to 350 degrees.

2. Cut all of your vegetables into bite-sized pieces and arrange on a large baking sheet.

3. In a large measuring cup, mix together liquid aminos, balsamic vinegar, oil, garlic, honey, and black pepper. Drizzle over vegetables and toss to coat.

4. Cook vegetables for 30-45 minutes, or until fork tender.

5. While vegetables are cooking, bring stock to a boil in a large pot. Stir in quinoa and lower heat to a simmer. Cook 20 minutes, or until all liquid is absorbed.

6. Fold cooked vegetables into quinoa. Be sure to pour in all of the juices and remaining sauce from the pan. Serve hot.

This is a great meal to serve in the winter, to use up an abundance of root vegetables. The flavor is sweet and savory, and it is very filling. My kids all love it. It's easily adaptable and can be served as a main dish or a side. Feel free to add some leftover shredded chicken at the end for a complete one pot meal. Serves 4-6.