Quinoa with Roasted Veg, Feta, and Almonds

Mix roasted vegetables, quinoa, feta, and almonds for a perfectly proportioned salad to have all week.

6-8 cups chopped seasonal vegetables of choice (I used beets, broccoli, and brussels sprouts)
⅓ cup quinoa
¼ cup feta (or more, depending on your cheese preference!)
¼ cup slivered almonds
Olive oil
Sprinkling of Herbs de Provence
Salt and Pepper
Juice of one lemon

View the full recipe at Dani California Cooks →