Cook quinoa according to package directions. Add vegan butter spread if desired. For added nutty flavor, dry roast the quinoa before cooking.
Preheat oven to 425 degrees F. Dice bell peppers into bite size pieces (separate the flesh from the seeds by hand and break or dice the peppers into pieces).
Separate the brussel sprouts from the stalk. Slice the onion in half, then into bite size strips and separate.
Place peppers, sundried tomatoes, onions, brussel sprouts, garlic, cumin, olive oil, red pepper, salt, and pepper into a glass oven baking dish. Mix well to coat all the vegetables (add more olive oil if needed).
Roast vegetables in oven, stirring every 10 minutes) until tender, about 45 minutes.
Meanwhile, dry roast the pine nuts in a skillet over a medium heat until browned. Serve roasted vegetables with cooked quinoa. Top with pine nuts.

1 large green bell pepper
1 large red bell pepper
1 large yellow bell pepper
1 large stalk brussel sprouts
1 medium red onion
6-8 sundried tomatoes
2 tablespoon olive oil
1/8 teaspoon ground red pepper (optional)
2 tablespoon minced garlic
1 teaspoon ground cumin
Salt and pepper to taste
2 tablespoon pine nuts
1.5 cups quinoa cooked according to package directions
1 tablespoon vegan buttery spread (optional)