Ingredients: 

• 1 cup quinoa, cooked and cooled
• 1 red bell pepper, diced
• 1 cup broccoli florets
• 1 medium carrot, sliced
• 1 small red onion, chopped
• 2 tbsp (Ifvenli) spice blend
• 2 tbsp olive oil
• 1/2 cup water or vegetable broth
• Optional: A pinch of smoky mix
• Juice of 1 lemon
• Fresh parsley for garnish

Instructions:

1. Roast Veggies: Preheat oven to 200°C (400°F). Toss bell pepper, broccoli, carrot, and onion with olive oil, (Ifvenli) blend, and optional smoky mix. Roast for 20 minutes.
2. Mix Salad: In a large bowl, combine the cooked quinoa, roasted veggies, and lemon juice.
3. Finish: Adjust seasoning with salt if needed, garnish with parsley, and serve at room temperature or chilled.