• Preheat the oven to 425° F. Line two, large baking sheets with parchment paper or *aluminum foil, set aside.
• If making lentils from scratch, start them now. If using pre-steamed or canned lentils, wait until your vegetables are almost done roasting to reheat the lentils.
• Add oil, sugar, cinnamon, salt, and cayenne to a large mixing bowl and whisk to combine. Add the cauliflower and squash, toss until well coated. Transfer the cauliflower and squash to a lined baking sheet. Add the onion slices and chard to the bowl and toss, I use my hands and rub the veggies along the sides of the bowl to collect all the remaining oil and spices. Add the onions and chard to the second baking sheet. Add the baking sheet with the cauliflower and squash to the oven and roast for 15 minutes.
• While veggies start to roast, make sure to start your quinoa (instructions follow).
• After 15 minutes, remove the baking sheet and flip the veggies. Return to oven for another 10 minutes, adding the second baking sheet, of onion and chard, in the last 7 minutes. The vegetables should all be roasted and *tender.
• Heat a large skillet over medium heat, do not add any oil. Once hot, add the almond slices to the skillet and sprinkle with salt. Keep the almond slices constantly moving in the skillet until toasty and browned. They should have a nice aroma.

To make the quinoa...

• If using the stove top: Add 1 1/2 cups water and 1 1/2 cups vegetable broth to a large sauce pan and bring to a boil. Once boiling, add the quinoa, curry and salt. Stir, cover, and turn the heat down to a low simmer (I keep mine at about medium-low). Let simmer, covered, for 15 to 20 minutes. Fluff with a fork. Taste and add more curry or salt, if desired.
• If using an Instant Pot: Add 3/4 cup water, 3/4 cup broth, quinoa, curry, and salt to the Instant Pot. Secure the lid and turn the valve to it's "sealing" position. Set to cook on manual at high pressure for 1 minute, then let the pressure naturally release for 12 minutes. After the 12 minutes, switch the valve from sealing to venting and release remaining pressure before opening the lid. Fluff with a fork. Taste the quinoa and add more salt or curry, if desired.

Put it together...

• For each serving, layer ingredients in large, single-sized, serving bowls starting with the quinoa and then topping with lentils, roasted veggies, and toasted almond slices. Enjoy!