Prepare Quinoa to package directions.
Preheat oven to 400 degrees fahrenheit.
Chop potatoes, carrots, eggplant and asparagus in small pieces.
Add vegetables to a roasting pan, and coat with olive oil and season with salt and pepper. Bake for 20 minutes.
In a bowl, layer quinoa, roasted vegetables, and protein of choice (optional), and drizzle with plenty of pesto.
To add more flavor (optional), toss quinoa with lemon juice, salt and pepper before adding to bowls.