Quinoa & Roasted Vegetables Recipe

Ingredients

• 1 medium red onion, thickly sliced
• 2 medium zucchini, sliced
• 2 bell peppers (yellow or red), sliced
• 2 carrots, peeled and sliced
• 6-8 whole cloves garlic, peeled
• 3 ½ tablespoons olive oil, divided use
• 1 tablespoon fresh thyme (or 1 teaspoon dried)
• Kosher salt
• Black pepper
• 1 cup quinoa (I used Bob's Red Mill Tri-Color Quinoa)
• 2 cups low sodium vegetable or chicken stock
• 1 tablespoon balsamic vinegar
• ½ teaspoon Dijon mustard