This was my contribution to Easter dinner. I wanted something kind of healthy, and definitely gluten free. I got the quinoa going in the rice steamer with some broth, then chopped and roasted a big pan full of veggies drizzled in olive oil, sea salt, and pepper.
The salad was finished off with the drippings from the veggies, juice from one small lemon, about 1/2 a cup of grated Parmesan, more salt and pepper, chopped roasted garlic, a can of drained navy beans, and some micro greens.
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