Roasted Vegetable and Quinoa Salad
Ingredients
- 1 large broccoli crown, chopped into florets
- 3 cups (about a pound) of baby tri-color potatoes, cubed
- 1 large zucchini, cubed
- 1 1/2 tablespoons of oil
- salt, pepper, garlic powder and onion powder
- 1 cup of uncooked quinoa
- 4 tablespoons of roasted pepitas
- 3 tablespoons of hemp seeds
- a dollop of homemade pesto or store-bought vegan pesto
- juice from 1 lemon
- avocado, optional
Preparation
Preheat oven to 400°F. Line a large baking sheet with parchment paper.
Toss broccoli, potatoes, and zucchini in oil and seasonings. Pour onto baking sheet in an even layer and bake for 20-25 minutes or until golden or slightly charred.
Cook quinoa according to package instructions. Once cooked, add lemon juice and mix to combine.
In a large serving bowl or individual plates, lay down quinoa and top with roasted veggies, pepitas, hemp seeds, pesto, and avocado.
Serve immediately and enjoy.
