Roasted Veggies and Quinoa Salad Bowl

Ingredients

• 1/2 tsp kosher saltNutrition
• 1 tbsp extra virgin olive oilNutrition
• 4 cups baby spinachNutrition
• 1/2 medium red bell pepperNutrition
• 2 cups broccoli floretsNutrition
• 1/2 cup sliced almondsNutrition
• 2 cups garbanzo beansNutrition
• 2 cups cooked cauliflowerNutrition
• 1/4 tsp black pepperNutrition
• 1 avocadoNutrition
• 2 tbsps parsleyNutrition
• 2 cups sliced red onionsNutrition
• 1 cup balsamic vinegarNutrition
• 2 cups cooked quinoaNutrition
• 1 tbsp honeyNutrition

Directions

1. 1Preheat oven to 400°F.
2. 2Toss the broccoli, cauliflower, onion, red pepper, and chickpeas with olive oil, salt, and pepper. Spread in an even layer on a large baking sheet. Roast for 15-20 minutes.
3. 3In a small saucepan, bring vinegar and honey to a boil, stirring frequently. Reduce to a simmer and continue to cook until the vinegar has reduced by about half. Remove from heat and let cool.
4. 4Place quinoa at the bottom of 4 serving bowls. On top of the quinoa, place the roasted veggies, taking up only about half the space in the bowl. Put spinach on the other half. Top the entire bowl with diced avocado, and sprinkle with parsley and almonds. Drizzle with balsamic and honey mixture.

Nutrition per serving

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