Ingredients:
1 cup quinoa
1 bunch thinly sliced carrots
1 bundle kale
1 head washed and chopped romaine lettuce
1 ripe, diced Hass avocado
¾ cup halved cherry tomatoes
¾ cup feta cheese (in brine if possible)
olive oil for drizzling
¼ lemon, plus more for garnish
sea salt
Preparation:
1. Make quinoa according to package instructions and set aside.
2. Preheat oven to 425 degrees. Drizzle olive oil and sprinkle salt over the carrots, then roast on a baking sheet for 30 minutes. Meanwhile, strip and chop the kale leaves, then toss them with oil and salt. Halfway through the carrots’ cook time, place the kale in the oven on a separate baking sheet and roast alongside the carrots. Remove both roasted vegetables and let cool.
3. Toss the lettuce, avocado and tomatoes in a large bowl to make a salad. Add feta and drizzle with olive oil. Squeeze lemon juice over the roasted vegetables and toss. Place a scoop of quinoa in a bowl or on a plate, then top with both of these components. Finish with salt and another squeeze of lemon juice (if desired).
Source:
https://www.nytimes.com/2020/06/26/t-magazine/jesse-kamm-quinoa-bowl-recipe.html