Roasted Vegetable Quinoa Salad

I love roasted vegetables and this is one of my favourite salads when asparagus and zucchini are in season. With simple ingredient, you can truly appreciate the flavour of your fresh ingredients.

Ingredients:

For the Roasted Veggies:

• 1/2 a head of cauliflower

• 1 Zucchini

• 1 bunch of asparagus

• 1 tbsp olive oil

• Pinch of salt and pepper

For the Quinoa:

• 1 cup Mixed Quinoa (cook according to package)

• 2 cups Water

For the Salad:

• 1 bag of mixed greens

• Hummus and sprouts to serve

Instructions:

Preheat the oven to 350F and line a baking tray with parchment paper. Cut the cauliflower into florets and chop the zucchini, but leave the asparagus whole. Place vegetables onto the baking tray and coat with olive oil, salt and pepper.

Spread the vegetables out evenly on the baking sheet and bake for 30-45 minutes, flipping half way until golden and tender.

While the vegetables are baking start cooking the quinoa. Once the quinoa is cooked leave it to cool before removing the lid and stirring.

Once everything is cooked start serving. Plate the mixed greens and quinoa first then add the vegetables, hummus and sprouts on top and enjoy!