Preheat the oven to 350 Farenheit

In a medium saucepan, add the quinoa to 2 cups of water and bring it to a boil. Reduce the heat and let it simmer until the quinoa absorbs all of the water and is puffy and soft

Place the slices of potato, zucchini, okra, tomato and eggplant into an oventray and sprinkle them with salt and pepper and olive oil, cumin and thyme and place them in the oven for 20 to 30 minutes

Wash the swiss chard, kale, or spinach and place in the steamer for 15 to 20 minutes. 

Place the quinoa in a bowl and top it with the greens, roasted veggies and sliced avocado.