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Heat your oven to 350 degrees. Line a large baking sheet with parchment paper.
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Chop the broccoli into small florets. You can either season it with pesto, or melted butter, salt, and pepper. Place the florets in a bowl, add your seasoning of choice, and stir to evenly coat the broccoli. Arrange on the baking sheet, leaving half of the space for the tomatoes.
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Place the tomatoes on the baking sheet beside the broccoli. Drizzle with olive oil and top with sea salt.
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Let the broccoli and tomatoes roast for 35-40 minutes. You want the broccoli to be al dente.
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Meanwhile, prepare the quinoa. Combine the water, vegetable broth, and quinoa in a saucepan. Bring to a bowl, then cover and reduce to a simmer. After about 20 minutes the liquid will have absorbed and the quinoa will be light and fluffy. Note: I like to use a 50/50 mix of water and vegetable broth to add more flavor to the quinoa.
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Once the quinoa is done and the vegetables have been roasted, it is time to assemble the salads. If you are not going to eat the salad right away, you want to let everything cool before assembling so that the spinach won't wilt.
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This recipe serves 4, so get four bowls or four containers. Layer the spinach, quoinoa, roasted tomatoes, roasted broccoli, diced chicken, and parmesan, dividing it between the containers. Top with pesto.