Quinoa:
2 ½ cups vegetable broth
2 teaspoons kosher salt
2 cups white quinoa
¼ cup minced flat leaf parsley
Roasted Vegetables:
2 jalapeno peppers, halved lengthwise
1 Sweet Potato, peeled and diced
Red bell pepper, cored and diced
Zucchini, cut into bit sized chunks
2 tablespoons olive oil
kosher salt
Salad:
Shallot, minced
3 cups baby spinach
1 avocado

2 ½ cups vegetable broth 2 teaspoons kosher salt 2 cup s white quinoa 2 jalapeno peppers, halved lengthwise 1 Sweet Potato, peeled and diced 2 tablespoons olive oil 3 cup s baby spinach 1 avocado

Preheat the oven to 400 degrees.
For the Quinoa:
Bring the broth and salt to a simmer over medium heat and then stir in the quinoa. Stir well and bring the quinoa to a simmer then turn the heat to low and put lid on the quinoa. Simmer for 20 minutes and then turn the heat off and let sit until you are ready to serve. Then fluff the quinoa with a fork and gently stir in the fresh parsley.
While the Quinoa is cooking, add the jalapeno, sweet potatoes, bell pepper and zucchini on a sheet pan and toss with the olive oil and sprinkle with kosher salt. Roast for 10-12 minutes until everything is golden and tender.
Make a bed of baby spinach and then pile the quinoa on top and add the roasted vegetables. Sprinkle with the shallots and add the avocado to the bowl and serve.