Quinoa with Roasted Fall Vegetables and Pistachios
1 cup quinoa
2 cups water
1 butternut squash, seeds and skin removed
1 medium sized eggplant
2 cups crimini mushrooms
4 cloves garlic, whole
juice of 2 lemons
1 teaspoon dijon mustard (this just thickens the sauce a little, you can leave it out)
1 tablespoon olive oil
1/2 cup pistachios
salt and pepper
Cut vegetables into bite sized pieces, place on a sheet pan, and drizzle with olive oil. Add whole garlic cloves and sprinkle generously with salt and pepper. Toss everything together and roast at 450 for about 30 minutes, turning once. Vegetables should be brown.
Prepare quinoa according to package directions: bring quinoa to a boil, add a pinch of salt, lower heat to simmer, put a lid on it, and cook for 10-15 minutes.
In a large bowl, mix lemon juice with mustard and add salt and pepper. Whisk until combined and then whisk in about a tablespoon of olive oil. Add quinoa and vegetables, then stir to combine. Add a few pistachios to the top when serving.