Rainbow Roasted Veggies with Quinoa

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This meal will literally brighten your day! It's absolutely gorgeous and tastes just as great as it looks, bursting with color, flavor, and nutrients. The flavor of the roasted veggies is enhanced even more with a subtle garlic-balsamic dressing. Feel free to add other vegetables - mushrooms, zucchini and summer squash would be great too. The leftovers are just as delicious (I eat them cold like a quinoa salad.) Oh. so. good.

Ingredients
1 cup quinoa
12 oz. cherry tomatoes
12 oz. asparagus
1/2 large red onion
2 bell peppers
Baby spinach, a few large handfuls
Olive oil
Kosher salt/pepper

{For the dressing}
1 Tbsp. balsamic vinegar
2 garlic cloves, minced
1/2 tsp. basil
3 Tbsp. olive oil

Directions
Preheat oven to 425.
Cut asparagus into 2 inch pieces, and cut bell peppers and onion into 1 inch squares. Place on a large baking sheet. Add cherry tomatoes, and toss all veggies with olive oil to coat, then some kosher salt/pepper.
Place in oven and roast for 20-25 minutes.
Meanwhile, rinse and drain quinoa. Cook according to package directions.
When quinoa is done cooking, immediately place in a large bowl and toss with spinach. (The heat from the quinoa will lightly wilt the spinach.)
Whisk together the 4 ingredients for the dressing, and add to quinoa. Mix well to thoroughly combine. Add roasted vegetables, stir.

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