Cook quinoa according to package adding a pinch of salt, a drizzle of evoo and a cup of baby spinach at the end so it just wilts.
Cut up root vegetables I used chiogga beets, fingerling potatoes, yams, Brussels sprouts and roasted on a sheet pan with olive oil and garlic salt for 20 mins at 425 turning halfway.
Open 2 cans black beans and heat with 1tsp garlic salt and 1tsp onion power.
Assemble in bowl with sliced avocado, slaw, salsa of your choice and eat as is or with warm corn tortillas as I did.
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