Quinoa with Roasted Veggies

Quinoa with Roasted Veggies, with a side of cucumber/tomato salad

1 cup quinoa (how to cook quinoa)
2 cups broth or stock (or water)
1-2 zucchini and 1 onion, cut into medium-large chunks
2-3 Tbs salted butter
1 clove garlic, minced
1-2 Tbs Dijon or stone-ground mustard

toppings:
dried cranberries
chopped almonds


Preheat the oven to 500.

Cook the quinoa in the broth. Coat the zucchini and onion with oil, salt to taste, and roast at 500 for 10 minutes.

In a small pot, sauté the garlic in butter until browned, then remove from heat and stir in mustard.

When the quinoa is finished cooking, stir the mustard sauce into the quinoa. Serve topped with roasted veggies, almonds and cranberries.

Optional: a dollop of plain yogurt on top