Roasted Broccoli & Quinoa Salad

1: Preheat oven to 375°F (convection).

2: Cook quinoa according to package directions. Let it cool and mix in juice of 1/2 lemon.

3: Cut broccoli florets into similar small sizes and arrange on a lined baking tray. Toss with avocado oil and kosher salt.

4: Bake for 12 to 18 minutes, stirring halfway until bright green and lightly browned.

5: Cook chickpeas with avocado oil and seasonings in a pan on medium heat for 3 to 4 minutes.

6: In a bowl, combine half of the dressing, cooked quinoa, roasted broccoli, sliced onion, chickpeas, and halved tomatoes. Reserve some tomatoes for topping.

7: Top with diced avocado and serve with extra dressing as desired.