ROAST VEGIE QUINOA SALAD
1 cup quinoa
2 cups vegetable stock
4 cups roasted vegetables, bite size
3 handfuls baby spinach
½ cup goat feta, cubed
1 tsp Himalayan salt
Cook the quinoa in the vegetable stock. Add roasted vegetables and stir through. Wash baby spinach and gently stir through with a fork. Place in a bowl and add feta. Slice avocado and layer on top. Sprinkle with salt.
Can be eaten warm or cold. We prefer it warm. Nourishing!