Quinoa and Roasted Veggies

1 cup quinoa, rinsed and drained
2 cups water
pinch salt
Light sesame oil
4 slices gingerroot, cut into matchstick pieces
2-3 shallots, minced
1 tsp each basil and thyme
1 carrot, diced
2-3 celery stalks, diced
Juice of 1 lemon
2 medium zucchini, cut into thin diagonal slices
2 yellow squash, cut into thin diagonal slices
1 red onion, cut in half through stem, thinly sliced crosswise
2 red bell peppers, cut into thin strips
cherry tomatoes, halved

Combine quinoa and water in saucepan and bring to boil. Add salt, cover and cook over low heat until all water has been absorbed, about 20 minutes. Fluff with fork, transfer to medium bowl and set aside. Heat 1/2 tsp oil in skillet over medium heat. Add ginger, shallots and herbs and cook stirring until shallots are translucent. Add carrot and celery and cook stirring until vegetables are just tender, 3-4 minutes. Remove from heat and stir in lemon juice. Mix into quinoa and set aside. Preheat oven to 400 and lightly oil a baking pan. Arrange remaining vegetables in pan and lightly drizzle with oil and soy sauce. Roast, uncovered until vegetables are tender and lightly browned, 20-25 minutes. To serve, arrange layer of roasted vegetables on plates and top with generous scoop quinoa. Serve warm.

4 servings.