Ingredients:

2 cups cooked quinoa

2 cups water

1 medium zucchini

1 medium carrot

1 small red onion

Enough oil to lightly cover, sea salt to taste

Juice of one fresh lemon

Directions:

Roast chopped vegetables in the oven at 300 until tender and set aside.

Cook the quinoa until fluffy and water is absorbed

Toss together and serve warm or at room temperature with the lemon juice to taste