Serves 4-6

Ingredients:

• 3 cups cooked quinoa (about 1 cup dry)

• 2 cups roasted sweet potato cubes (about 2 medium potatoes)

• 2 cups roasted Brussels sprouts

• 1 cup cooked chickpeas

• 1 cup crumbled feta cheese

• 2 cups sunflower shoots

• ½ cup balsamic vinaigrette

• Optional: ½ cup toasted pumpkin seeds for crunch, 1 cup dried cranberries for sweetness

Directions:

1. Spread cooked quinoa in a large serving bowl.

2. Top evenly with sweet potatoes, cranberries, Brussels sprouts chickpeas and feta.

3. Add sunflower shoots just before serving.

4. Drizzle with vinaigrette and sprinkle with pumpkin seeds if desired.