Prep Time: 45 minutes
Cook Time: 10 Minutes
Servings: 4-6

Salad Ingredients:

• 1 ½ cup quinoa
• 1 bell pepper, diced
• 1 yellow onion, diced
• ½ pint cherry tomatoes, halved
• ¼ cup fresh parsley leaves, chopped
• 1 cup baby spinach, chopped
• 1 can cannellini, drained and rinsed
• ½ cup sunflower/pumpkin seeds, toasted
• ¼ cup sun-dried tomatoes, drained and chopped
• ¼ cup green or kalamata olives, pitted and chopped

Dressing Ingredients:

• ¼ cup extra virgin olive oil
• ¼ cup lemon juice
• ½ tsp sea salt
• ½ tsp black pepper
• ½ tsp dried oregano

Directions:

• Cook rice according to package directions. 
• Preheat oven to 400 degrees F and line baking sheet with parchment paper. 
• Season pepper/onion with salt/pepper and coat with olive oil, then spread out on parchment lined baking sheet. Bake in oven at 400 degrees F until fork tender and fragrant, approximately 10 minutes. 
• In large bowl, combine all salad ingredients including roasted veggies and mix until combined. 
• Add all dressing ingredients and gently mix until combined.