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!
Delicious Moroccan Style Recipe using our Harissa Red Pepper Quinoa cup, Holic's amazing dressings ( both Tahini and Honey Allepo) and Atoria's Flatbreads along with a fresh fennel and cucumber salad!