Pre-heat oven to 400°F. Spread out and evenly place veggies on your baking sheet. Drizzle with extra virgin olive oil and toss till veggies are evenly coated. Sprinkle with salt, pepper and garlic powder. Bake for 25 minutes or until veggies are tender but crisp on edges.
While veggies are roasting prepare your quinoa. In a small sauce pan combine water, quinoa and salt. Bring to a boil then turn down heat and cover. Cook for 15 mins then turn off heat, keep covered for 7 minutes while heat is off. Fluff with fork before serving.
Assemble bowls by adding quinoa and an assorment of veggies. Sprinkle liberally with feta, sun dried tomatoes and pine nuts. Enoy!
Note- if you are mal prepping you can place everything in containers and microwave when you are ready to eat.
Optional but totally reccomened to add avocado chunks!