- 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
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!