Step 1: Preheat the oven to 420°F (215°C). Combine minced garlic and olive oil in a small bowl and set aside.

Step 2: Line a baking sheet with parchment paper. In a large mixing bowl, add the chopped vegetables. Drizzle with the garlic and olive oil mixture. Season with salt, pepper, and desired spices, then toss to coat evenly.

Step 3: Spread the seasoned vegetables in a single layer on the prepared baking sheet. Roast in the oven at 410°F (210°C) for approximately 25 minutes, rotating the vegetables every 10 minutes for even roasting.

Step 4: If using pre-cooked quinoa, reheat it in the oven for about 2 minutes. If cooking quinoa from scratch, rinse 400–500 grams of quinoa thoroughly. Place it in a saucepan with a ratio of 200 ml of water or vegetable stock per 100 grams of quinoa. Add salt and spices to taste. Bring to a boil, then reduce heat and simmer for 15 minutes or until all the liquid is absorbed.

Step 5: Combine the warm quinoa and roasted vegetables in a serving bowl. Toss gently to mix.

Step 6: Optionally, top with melted butter and your choice of cheese for added flavor. Add a splash of lemon juice before serving if desired.