• 2 large (400 g) Yukon Gold potatoes, chopped into 1/2-inch chunks (2 1/2 cups)
• 12 ounces (350 g) green beans, trimmed and chopped into 1-inch pieces (3 cups)
• 3 large garlic cloves, peel left on
• 1 tablespoon (15 mL) Miller's Blend Extra Virgin Olive Oil
• Fine sea salt and freshly ground black pepper, to taste
• 1 cup (200 g) uncooked quinoa
• 1 cup (40 g) stemmed and finely chopped kale (optional)
• 3 medium (50 g) green onions, thinly sliced (optional)
• 1/4 cup (40 g) toasted pepita seeds
• 1 large ripe avocado, pitted and sliced

For Dressing

• 1/8 cup (60 mL) Prickly Pear Balsamic Vinegar 
• 1/8 cup (60 mL) Pomegranate Balsamic Vinegar 
• 1/4 cup (60 mL) Miller's Blend extra-virgin olive oil
• 2 teaspoons (10 mL) Dijon mustard
• 1/4 teaspoon fine sea salt
• Freshly ground pepper, to taste
• 1 tablespoon (15 mL) pure maple syrup, or to taste

Instructions:

Preheat oven to 400°F (200°C) and line one extra-large baking sheet (or two large baking sheets) with parchment paper.

Place the chopped potatoes, green beans, and garlic cloves (leaving the peel on) onto the baking sheet. Toss with the Miller's Blend Extra Virgin Olive Oil and season with a generous amount of salt and pepper. Spread into an even layer.

Roast for 15 minutes, then remove from the oven and flip before continuing to roast for about 10 to 20 more minutes until the potatoes and beans are tender and golden brown in some spots.

Meanwhile, cook the quinoa by adding it to a medium pot along with 1 3/4 cups (430 mL) water. Bring to a low boil before reducing heat to medium-low. Cover and cook for 12 to 14 minutes, until the water is absorbed and the quinoa is fluffy. Remove from heat, fluff with a fork, and leave the lid on to keep warm.

Prepare the dressing: In a small bowl, whisk all of the dressing ingredients together and set aside.

When the vegetables are finished roasting, trim the end off each garlic clove and push the roasted garlic out. Mash the garlic with a fork, then whisk it into the dressing until combined.

Spoon the potatoes and beans into a large serving bowl. Now add the quinoa along with the kale and green onions (if using). Pour all of the dressing onto the vegetables and toss to coat.

Season with salt and pepper (to taste) and top with pepitas and sliced avocado. Serve immediately. The salad will keep in an airtight container in the fridge for a few days. Leftovers can be reheated in an oiled skillet over medium heat until warmed through. It's great cold, too! 

Enjoy!