Warm Roasted Winter Salad Bowl

ohsheglows.com

Molly

subheading: For the salad:

1 cup uncooked rainbow or regular quinoa + 1.5 cups water

¾ pound Yukon Gold potatoes, chopped into ½-inch chunks (about 2 ½ cups)

1 pound fresh green beans, trimmed and chopped into 1-inch pieces (about 3 cups)

2 extra-large or 3 large garlic cloves (peel left on)

1 tablespoon extra virgin olive oil

1 cup stemmed and finely chopped kale (I used lacinato, but curly works fine too)

3 green onions, thinly sliced

3 tablespoons pepita seeds (I added a handful of sesame seeds at the last minute too)

Sliced avocado

subheading: For the dressing:

¼ cup red wine vinegar

¼ cup extra virgin olive oil

2 teaspoons Dijon mustard

¼ teaspoon pink Himalayan salt or fine grain sea salt

Freshly ground pepper, to taste

Directions at ohsheglows.com

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