1
Chop vegetables into about 1 1/2 to 2 inch pieces. Don't chop them too small or they'll burn.
2
Spread vegetables over a sheet pan lined with parchment or foil and season with 1 tsp onion powder, 1 tsp garlic power, 2 tsp salt, 2 tsp black pepper, and the red pepper flakes.
3
Drizzled with olive oil. Toss until all vegetables are well coated with oil and spices.
4
Put in middle to upper half of over; cook for 40 minutes or until vegetables are well-browned and shriveled.
5
After about 20 minutes of vegetable cooking, make quinoa according to directions with dry quinoa and 1 2/3 cup of water mixed with 1 tsp garlic powder, 1 tsp onion powder, 1 tsp salt, 1 tsp of pepper, and 2 tsp dried parsley added to the water and quinoa at the beginning of cooking.
6
When quinoa and vegetables are ready, combine all the vegetables and quinoa.
