Spread the vegetables on a sheet pan and sprinkle with seasoning.
Roast in the oven at 400° for 20-25 minutes, until vegetables are tender.
Cook the quinoa in vegetable broth by boiling the broth in a saucepan and adding the quinoa.
Reduce the heat to simmer and cover loosely for 15 minutes, until the broth has been absorbed.
While the vegetables roast and quinoa cooks, heat a large skillet over medium heat.
Add the greens and a bit of water.
Cover and cook 15 minutes, stirring a few times during cooking.
The greens will wilt as they cook.
Add the balsamic vinegar when the greens are tender and wilted.