Cut all the vegetables. First, butternut squash Seed it, peel it and cubed into 1-inch pieces. Then, cut the 4 Spring Onions with stems in half and stem Pieces cut into 4-inch lengths. Cut the broccoli head into florets with small stems. Make all of the veggies around the same size. Clean the mushrooms, take out stems, and cut in half.
In a large bowl, add all the cut vegetables and add 1 TBSP granulated garlic, Salt, Pepper, and 4 TBSP of Olive oil(Affiliate Link). Toss all the veggies. Add more olive oil(Affiliate Link) if needed. It should be a little oily.
Use two baking sheets(Affiliate Link) and cut the bowl of veggies in half and place evenly on both sheets. Place in the oven for 20-30 minutes. Pull out and turn over at the 15-minute point.
While cooking the veggies, add the water, quinoa, salt, pepper, and parsley (minced) to the saucepan. Bring to a boil and lower heat and cover for 15 minutes. Check around 12 minutes to see if the water evaporated. If it did, you could add 1/4 cup more water to help it continue cooking without burning the pan. It’s done when it is translucent in color. Set aside.
Add a scoop of quinoa (cooked) to the plate and lay the roasted veggies on top. If you find that the veggies seem dry, you can add a little more olive oil(Affiliate Link) drizzled on top.
