Warm Roasted Winter Salad Bowl recipes

Ingredients

• 1 cup uncooked rainbow or regular quinoa + 1.5 cups water
• 3/4 pound Yukon Gold potatoes, chopped into 1/2-inch chunks (about 2 1/2 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)
• avocado
• 1/4 cup red wine vinegar
• 1/4 cup extra virgin olive oil
• 2 teaspoons Dijon mustard
• 1/4 teaspoon pink Himalayan salt or fine grain sea salt
• freshly ground pepper

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