Ingredients
1 cup cooked quinoa
1 cup roasted vegetables (carrots, zucchini, or sweet potato)
½ avocado, sliced
1 handful fresh arugula or spinach
2 tbsp olive oil
Juice of ½ lemon
1 tbsp chopped fresh parsley
Salt and black pepper to taste
Instructions
Cook quinoa according to package instructions and let it cool slightly.
Roast vegetables at 400°F with olive oil, salt, and pepper until tender (about 20 minutes).
In a bowl, layer quinoa, roasted vegetables, avocado, and greens.
Drizzle with olive oil and fresh lemon juice.
Finish with chopped parsley, salt, and pepper.
Pair this bowl with Three-Two-Tango. The bright lemon and ginger notes complement the herbs beautifully while supporting digestion