Quinoa
Roasted beets, turnips, rutabaga (olive oil, salt, pepper, thyme, rosemary)
Spinach
Vinaigrette: balsamic vinegar, olive oil, salt, pepper, garlic, lemon juice, Dijon mustard
Chickpeas
Goat cheese ricotta
Roasted walnuts
Quick and easy! Roast the veggies at 400 degrees for 15-20 minutes. While they're roasting, simmer the quinoa over medium heat with the top slightly off for about ten minutes until light and fluffy. Mix vinaigrette together. Toast the walnuts either over the stove or in the oven for a few minutes. Mix everything together and enjoy!
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