Pesto topped Sole with Roasted Vegetables Quinoa

Ingredients

• 4 portions of sole fillet (I use tilapia when I can't get sole)
• 1 jar of pesto (or you can make your own - I like the Classico brand because it's got great chunks of garlic)
• 1 pint grape or cherry tomatoes, halved
• 2 small zucchini, sliced in 1/2 inch rounds, then quartered
• 2 yellow squash, also sliced & quartered
• 3 medium carrots, julienned
• 2 cups quinoa
• 2.5 cups water
• kosher salt & fresh ground black pepper
• 1.5-2 tablespoons olive oil

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