Roasted Veggies & Quinoa

This dish (inspired by something similar my lovely friend Kari made for me) is one of those great clean-out-the-fridge deals that can be made quickly and easily.  Use whatever you might have on hand: I made it with red quinoa, asparagus, sweet potatoes, zucchini and Marchini almonds last week.  Tonight, I'm using white quinoa, asparagus, new potatoes, carrots and pine nuts.  I'm not going to put measurements on this as it will vary based on what you have, but it's fantastic the next day so make plenty.  Guilt free eating right here.

Various veggies
Quinoa (any color)
Toasted nuts (almonds, pine nuts, etc.)
EVOO
Lemon juice
Parmesan Cheese (regular or vegan)
Salt and Pepper

Preheat oven to 400F.  Wash then slice veggies into bite sized pieces, toss with a little EVOO, salt and pepper.  Roast on rimmed baking sheets until just done (times will vary for various veggies, but none more than 30min.)  Meanwhile, cook the quinoa according to package directions.  In a jar or small tupperware, combine equal parts EVOO and lemon juice.  Add parm, salt and pepper to taste, then shake.  Arrange quinoa on a platter.  Top with the roasted veggies and nuts.  Pour a decent amount of your sauce on top and serve immediately.