ROASTED KABOCHA, KALE & QUINOA SALAD

NOW THAT I'M BACK IN MY OWN KITCHEN, I AM ABLE TO EXPERIMENT WITH DIFFERENT FLAVORS AND FOODS IN ATTEMPTS TO SATISFY THE RANGING PALATES OF MY FAMILY. MY COOKING IS SIMPLE YET FLAVORFUL. THIS IS A QUICK DINNER I PUT TOGETHER USING THE LEFTOVER VEGETABLES IN MY FRIDGE. I STARTED WITH THE KABOCHA WEDGES SEASONED WITH SALT, PEPPER, A PINCH OF CINNAMON, AND OLIVE OIL. WHILE THEY ROASTED IN THE OVEN (AT 400 DEGREES F, FOR 25-30 MINUTES), I STARTED THE QUINOA AND SAUTEED KALE, BELL PEPPERS, AND MUSHROOMS. I USED ABOUT TWO LEAVES OF KALE, ONE GREEN BELL PEPPER, AND JUST OVER A CUP OF SLICED MUSHROOMS. YOU CAN NEVER GO WRONG WITH A LITTLE SALT, PEPPER, AND GARLIC SALT FOR SEASONING. COMBINE THE QUINOA AND SAUTEED VEGETABLES WHEN THEY ARE DONE COOKING. ONCE EVERYTHING IS OUT OF THE OVEN AND OFF THE STOVE, I SIMPLY ASSEMBLED EVERYTHING ONTO THE DISH AND PORTIONED EVERYTHING TO MY LIKING. BON APPETIT!