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–+ servings
Spring Salad

Breathing into Spring Salad

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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Course Salads
Cuisine Vegan
Servings 4 people

Ingredients
  

  • 1/2 c. quinoa, rinsed
  • 4 medium carrots, sliced
  • 3 small beets, peeled and chopped
  • 1 medium head broccoli, chopped
  • 1 medium head cauliflower, chopped
  • 1 tbsp. olive oil
  • 1 tsp. chili powder
  • 1 tsp. paprika
  • 1/4 tsp. salt
  • 1/4 tsp. back pepper
  • 2 c. mixed lettuce greens
  • 2-3 c. hummus

Instructions
 

  • Cook the quinoa according to package directions, and set aside.
  • Meanwhile, heat the oven to 425 degrees. Prepare the veggies, and mix with the olive oil and spices. Place the carrots and beets on one roasting pan, and the broccoli and cauliflower on the other.
  • Roast the carrots and beets for 30 minutes, turning once halfway through. Roast the cauliflower and broccoli for 20 minutes, also turning once halfway through.
  • Plate the salad, top with veggies, quinoa, and your favorite hummus of choice.
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