Instructions

• Cook quinoa according to package instructions.
• Preheat oven to 430°F (220°C). Line large baking tray with baking paper.
• Place broccoli, zucchini, and asparagus on tray and drizzle with olive oil. Place in oven to roast for 8 minutes. Remove from oven and take asparagus off tray. Return broccoli and zucchini to oven and roast until vegetables are cooked through and tender (about 7 to 10 minutes).
• Heat dry skillet over medium heat and toast almonds for a few minutes, until golden and slightly plump. Sprinkle with sea salt and let cool before chopping.
• Place all dressing ingredients into blender and blend until smooth. Taste and adjust seasoning if needed.
• Place quinoa, roasted vegetables, green peas, toasted almonds, salad leaves, sliced avocado, and green onions into large bowl. If serving immediately, drizzle dressing and gently toss until combined. If storing in fridge for later, keep salad and dressing separate, then combine just before serving.