In a small pan, add the quinoa along with 3 cups of water and bring to a boil until well cooked, about 10 minutes. Cover your pan and allow quinoa to fluff.

In a large bowl, add the cubed potatoes, chopped carrots, broccoli and cauliflower florets, and toss altogether with the lemon pepper, oregano, freshly ground black pepper, salt and a drizzle of olive oil and toss altogether until well coated.

Place your vegetables in a large baking pan and transfer to a preheated oven, and allow to cook for approximately 20 minutes.

While your vegetables are cooking, add all sauce ingredients to a bullet or blender and pulse until well incorporated and you a have thick and fragrant green sauce.