Preheat oven to 400 degrees F.

Begin by chopping your veggies and coating them in olive oil, salt, and pepper.

Add veggies to a foil-lined baking sheet or roasting pan and roast for 40 minutes or until golden brown.

While your veggies are roasting away, rinse, dry and cook your quinoa.

Rinse and drain your quinoa using a mesh strainer or sieve. Bring a small pot to medium heat and lightly toast the quinoa to remove any excess water. Stir as it toasts for just a few minutes. This step is optional but really adds to the nuttiness and fluff factor of the quinoa! Next add your veggie broth, set burner to high, and bring to a boil. Once boiling, reduce heat to low, add in 1/2 cup of dried cranberries, 1/4 teaspoon of garlic powder and 1/2 teaspoon of mild curry powder. Add your lid and allow quinoa to simmer, covered with the lid slightly ajar, for 12-13 minutes or until quinoa is fluffy and the liquid has been absorbed.

Fluff the cranberries and quinoa and allow to cool a bit before tasting a small spoonful. Feel free to add a little more curry powder and the optional lemon zest if you'd like.

Move mixture to a bowl and combine with your roasted veggies.

Dig in!