Roasted Vegetables with Toasty Quinoa

Vegetables:
8 ounces Brussels sprouts (about 2 cups), stems removed, cut in half
1 quart chicken or vegetable broth
2 carrots, peeled and cut into 1-inch chunks (about 2 cups)
1 tsp. curry powder (I used 1/2)
2 T Bragg Liquid Aminos (buy from health food store)
1/4 c. olive oil
2 cloves garlic, minced
4 slices turkey bacon, cut into 1-inch pieces
8 ounces mushrooms, cleaned and sliced
2 T water

Quinoa:
2 T olive oil
1 1/2 c. quinoa
3 cups water, or chicken broth

To make veggies: Preheat oven to 400 degrees.  Place brussels sprouts in a medium saucepan.  Add broth and bring to simmer; cook for about 5 minutes.  Remove with slotted spoon and place in pan.  Place carrots in same sauce-pan with reserved broth and curry powder, adding additional broth if needed to cover.  Bring to a simmer and cook about 7 minutes.  Remove with slotted spoon and transfer to baking dish.
Combine Bragg, oil, garlic and pepper.  Whisk to blend
Place bacon in skillet over medium-high heat and saute for 3 min.  add mushrooms, 2 T sauce(made in previous step) and 2 T water.  Continue cooking until mushrooms soften and bacon starts to brown.  Transfer mixture to baking dish with slotted spoon.  Toss with vegetables and remaining sauce.
Roast in preheated oven until bacon is crispy and vegetables are tender and starting to brown, about 20 min.
To make Quinoa:  heat oil in saucepan and stir in quinoa and cook, stirring frequently, for about 5 min. or until the grains start to crackle and give off a nutty, popcornlike aroma.  Add water or broth and bring to a boil.  Reduce heat and simmer, uncovered, for about 15 minutes, or until quinoa is tender and pan is nearly dry.  Remove from heat and let sit 5 minutes. 

Mix veggies and Quinoa together, or serve separately.