• 1 cup quinoa, rinsed and drained
• 2 cups of vegetable stock
• 1 yellow onion, sliced into large rings
• 1 beet, cut into 1" cubes
• 5 brussels sprouts, cut into quarters
• 1 cup of cauliflower florets
• 3 tbsp extra virgin olive oil
• 2 tsp soy sauce
• Black pepper to taste

Preheat oven to 400°. Bring the vegetable stock to a boil. Stir in the quinoa, return to a boil, reduce heat and simmer for 25 minutes. When all of the liquid has evaporated, transfer the quinoa to a bowl, fluff with a fork, and cover. Meanwhile, combine all of the vegetables in a large mixing bowl. Whisk the olive oil, soy sauce and pepper together and pour over the vegetables. Stir to coat the vegetables well. Drain and transfer the vegetables to a cookie sheet and bake for 30 minutes. When the vegetables are cooked through and are beginning to brown, remove from oven. Mix the vegetables into the cooked quinoa, toss well, and serve. Serves 4.