Hard-Cooked Eggs on a Roasted Vegetable Salad

Make ahead of time and grab on the way out to work, for a snack or a picnic, even have it ready for a dinner salad! It could also be dinner-in-a bowl.

Serves 4

Preheat oven to 425F (165C)

field of quinoa plants

1/3 cup (65 g) uncooked quinoa (Quinoa is gluten-free.)

4 organic hard boiled eggs

4 cups (800 g) diced mixed organic vegetables (e.g. sweet potato, beet, onion, bell pepper, etc.)

1 Tbs. (15 ml) olive oil

4 cups (800 g) shredded mixed organic lettuces

1 cup (200 g) organic white beans, rinsed and rained
4-8 Tbs. (60-120 g) seeds (e.g. hemp, sunflower, pumpkin, chia, etc.)
1 organic avocado

white balsamic dressing (see below)

1. Prepare quinoa according to package, then set aside to cool

2. In a bowl, toss together vegetables and oil. 

3. Speed the vegetables on a baking sheet.

4. Bake 25-30 minutes or until they are starting to brown and are soft when poked with a fork. Remove from the oven.

5. Divide the vegetables into four bowls, or refrigerate for later.
6. Add slices of avocado in each bowl.
7. Sprinkle 1-2 Tbs. (15-30 g) of seeds over the top.

8. Drizzle 2 Tbs. (30 ml) dressing.

White Balsamic Dressing:

makes 1 cup (240ml)

1/3 cup (80 ml) white balsamic vinegar

1/2 cup (160 ml) olive oil

1/2 tsp. (2,25 ml) Dijon mustard

1 tsp. (5 ml) organic honey

1. Shake together in a screw-top jar.

2. Refrigerate with Lin on for up to 3 days.

Nutrient-filled meal:
roast vegetable = vitamin A and fiber
eggs = zinc
quinoa = fiber
seeds = added protein, fiber and healthy fats