Quinoa, dry uncooked
Brussels sprouts, quartered
Red onion, julienned
Shiitake mushroom caps, sliced
Red wine vinegar
Ground black pepper
Preheat oven to 450 oF.
In a medium mixing bowl, combine the canola oil, garlic, brussels sprouts and shiitake mushrooms. Toss to coat. Pour into lightly greased baking dish and bake for 15-20 minutes.
Combine quinoa and water in a medium sauce pan. Bring to a boil, cover, reduce heat to simmer, and cook for 20 minutes.
Pour cooked quinoa into mixing bowl and toss with olive oil and red wine vinegar. Set aside.
Remove roasted vegetables from oven. Allow to cool. Chop roughly and combine with the quinoa.
Season with salt and pepper.