Heirloom Tomato and Spinach Edamame Quinoa Salad with Roasted Brussels Sprouts

Ingredients:

• 1 heirloom tomato
• 2 cups baby spinach
• 1 cup sliced Brussels sprouts
• 1 cup Keen One Edamame Quinoa
• 2 tbsp avocado oil
• Salt and pepper to taste

Directions:
Place sliced Brussels sprouts on a lined baking sheet and sprinkle with 1 tbsp avocado oil and salt and pepper. Bake at 375 degrees Fahrenheit for 20 minutes. Slice heirloom tomato and sauté with the other tbsp of avocado oil for 5 minutes. Add spinach until wilted. Stir in cooked quinoa (cook according to package directions). Place the salad next to the roasted Brussels sprouts and enjoy!

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