Roasted Veggies and Quinoa Salad Bowl

Ingredients

• 1/2 tsp kosher salt
• 1 tbsp extra virgin olive oil
• 4 cups baby spinach
• 1/2 medium red bell pepper
• 2 cups broccoli florets
• 1/2 cup sliced almonds
• 2 cups garbanzo beans
• 2 cups cooked cauliflower
• 1/4 tsp black pepper
• 1 avocado
• 2 tbsps parsley
• 2 cups sliced red onions
• 1 cup balsamic vinegar
• 2 cups cooked quinoa
• 1 tbsp honey

Directions

1. Preheat oven to 400°F.
2. Toss 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. In 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. Place 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.