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1
Preheat the oven to 425 degrees Fahrenheit.
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2
Oil one or two sheet pans or baking dishes large enough to fit all of the vegetables in a single layer.
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3
Place the vegetables in a large bowl and toss with the olive oil and salt and pepper to taste.
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4
Spread the vegetables in an even layer on the prepared pan.
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5
Place in the top third of the oven and bake 20 minutes, stirring halfway through.
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6
Turn the heat down to 375 degrees and continue to bake until the vegetables are lightly browned and tender all the way through when pierced with a knife, 10 to 20 minutes.
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7
While the vegetables are in the oven, cook the quinoa.
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8
Rinse thoroughly with cold water.
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9
Bring 3 cups water or stock to a boil in a medium saucepan.
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10
Add salt to taste (1/2 to 3/4 teaspoon) and the quinoa.
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11
Bring back to a boil, reduce the heat to low, cover and simmer 15 minutes, or until the quinoa is tender and translucent, and each grain displays a little thread.
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12
Drain through a strainer and return the quinoa to the pan.
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13
Cover the pan with a clean dish towel, replace the lid and allow the quinoa to sit undisturbed for 10 minutes or longer.
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14
When the vegetables are tender, remove from the heat and transfer back to the bowl.
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15
Add the pesto or pistou and stir together.
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16
Serve over quinoa.
