Roasted Vegetable Salad Meal Prep

Ingredients

• 1/4 tsp garlic powder
• 1/4 tsp onion powder
• 1/2 tsp dried dill
• 1/2 tsp dried parsley
• 1/4 tsp salt
• Freshly cracked pepper
• 1/4 cup tahini
• 1/4 cup warm water
• 3 Tbsp lemon juice
• 1 cup quinoa
• 1.75 cups water
• 1 pint grape tomatoes
• 8 oz. mushrooms
• 1 zucchini
• 1 yellow squash
• 1 red onion
• 2 Tbsp olive oil
• 1 tsp dried oregano
• 4 cups fresh spinach
• 1/2 cup hummus

Directions

1. Start with the dressing. Add the garlic powder, onion powder, dill, parsley, salt, pepper, tahini, water, and lemon juice to a small bowl, then whisk or stir until the mixture is smooth. Slide it into the refrigerator while you work on the rest of the salad.
2. Get the quinoa going next. Rinse the quinoa thoroughly in a fine wire mesh sieve, then transfer it to a small sauce pot with 1.75 cups water. Cover the pot, set it over high heat, and bring it to a boil. When it boils, lower the heat and simmer gently for 15 minutes.
3. Once the quinoa has simmered for 15 minutes, take the pot off the heat and leave it covered for 5 minutes. Transfer the cooked quinoa to a casserole dish and spread it out so it cools more quickly. Put the dish in the refrigerator until it is time to assemble the meal preps.
4. Preheat the oven to 400ºF. Put the grape tomatoes on a large baking sheet. Cut the onion into 1/4-inch strips, slice the zucchini and yellow squash into 1/4-inch wide half-rounds, and halve the mushrooms. Toss the vegetables together on the pan. If they are too crowded to sit in a single layer, split them between 2 baking sheets.
5. Drizzle the vegetables with the olive oil, then add the oregano, garlic powder, and salt. Toss everything with your hands until the vegetables are nicely coated with the oil and seasonings.
6. Roast the vegetables in the 400ºF oven, giving them a stir every 15 minutes, until the edges are browned. Let the vegetables sit at room temperature for about 10 minutes to cool.
7. Assemble the meal prep bowls by adding 1 heaping cup of spinach to each container. Spoon 1/2 cup of the cooked, cooled quinoa over the spinach. Portion the roasted vegetables among the four containers, then add 2 Tbsp hummus to each one.
8. Pour the dressing into four small dressing containers. Refrigerate the salads and dressing for up to 4 days.