Balsamic Veggies & Mediterranean Quinoa Salad

For the Veg:

• Brussel sprouts, halved

• Red pepper, thickly sliced

• Carrots, stems cut

• Cauliflower, broken into florets

• Eggplant

• (Any other veg that you have in your fridge)

• 1/2 medium sized lemon

• 1/4 cup balsamic vinegar

• 3 tablespoons avocado oil

• 1/2 teaspoon oregano

• Red pepper flakes

• Himalayan pink salt

• Ground black pepper

Quinoa Salad:

• 2 cups cooked quinoa

• 1 cup chopped cucumber

• 1 cup chopped cherry tomatoes

• 1/3 cup diced red onion

• Handful of arugula

• 1/4 cup red wine vinegar

• 1/2 lemon

• 3 tablespoons olive oil

• 3 cloves garlic

• 1/4 teaspoon garlic powder

• Dash of red pepper flakes

• Himalayan pink salt

• Ground black pepper

Let’s get cookin’ ~ good lookin’

Veg:

Preheat oven to 375 degrees F.

In a small bowl, combine avocado oil, balsamic, salt, pepper, red pepper flakes & oregano.

Place all your favorite veggies (precut) in a bowl and mix in the balsamic mixture until every veg is coated. Place on a lined baking sheet & bake for 20-30 minutes. (Keep an eye on certain veggies as they tend to roast quicker).

Quinoa:

In a blender, combine olive oil, vinegar, lemon, garlic cloves, garlic powder, salt, pepper & blend through.

In a large bowl, add quinoa, cucumbers, tomatoes, arugula, red onion, and the olive oil & vinegar mixture. Set aside in the fridge.

Once the veggies are roasted through, let sit for 10 minutes & start to prepare your plate. Scoop a portion of the quinoa and place it on a plate and top with roasted veg & a squeeze of lemon. A yummy addition is sliced avocado!

Enjoy!