QUINOA KALE SALAD WITH ROASTED VEGETABLES

Serves 4

INGREDIENTS

For the Salad

• 1 4 cups Brussels sprouts, trimmed and halved (450 g)

• 3 cups broccoli florets (450 g)

• 2 cups chopped carrots (300 g)

• 1 tablespoon avocado or olive oil (15 mL)

• salt and pepper, to taste

• 1/2 cup uncooked rinsed quinoa (90 g dry, or approx. 1 cup cooked quinoa)

• 1 cup vegetable broth or water (250 mL)

• 3 cups finely chopped fresh kale, stems removed (90 g)

• 1 avocado, sliced

• 1/4 cup dried cranberries (32 g)

For the Dressing

• 1/4 cup extra virgin olive oil (60 mL)

• 2 tablespoons balsamic vinegar (30 mL)

• 1 tablespoon pure maple syrup (15 mL)

• 2 teaspoons dijon mustard (10 g)

• 1 clove garlic, minced (4 g)

• salt and pepper, to taste