Roasted Autumn Veggies & Quinoa

- 1 cup multicolored quinoa 

- 2 cups brussels sprouts, quartered 

- 2 cups broccoli florets 

- 2 cups cherry tomatoes, halved 

- 3 tablespoons olive oil 

- 1/2 teaspoon garlic powder 

- 1/2 cup toasted almonds, roughly chopped 

- 1/2 cup basil, julienned 

1. Preheat oven to 425 degrees. Cook quinoa according to packaged instructions. Meanwhile, toss veggies with olive oil on a large baking sheet and sprinkle with garlic powder, salt, and pepper. Roast for 25-30 minutes. 

2. Add quinoa and veggies to a serving bowl and stir to combine before topping with almonds and basil. Transfer to bowls and serve immediately.