Folate-Rich Roasted Vegetable and Quinoa Salad

Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.

In a medium saucepan, combine the rinsed quinoa and water. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes or until water is absorbed. Remove from heat and let it steam covered for 5 minutes, then fluff with a fork.

Toss the chopped asparagus pieces on the prepared baking sheet with 1 tablespoon of olive oil, a pinch of salt, and pepper. Roast in the preheated oven for 12 to 15 minutes until tender and slightly browned.

In a small bowl or jar, whisk together the remaining 2 tablespoons of olive oil, fresh lemon juice, minced garlic, salt, and black pepper to create the dressing.

In a large mixing bowl, combine the cooked quinoa, roasted asparagus, and chopped baby spinach. The residual warmth from the asparagus and quinoa will gently wilt the spinach.

Pour the lemon-olive oil dressing over the salad and toss thoroughly to coat all ingredients evenly.

Transfer to a serving dish and garnish with toasted pumpkin seeds before serving.