1/2 cup cherry tomatoes
1/2 cup broccoli
1/2 cup spinach
1/2 cup arugula
1/2 cup quinoa
1 cup of chicken broth or vegetable broth
1/4 cup hummus
1/4 cup feta cheese
Preheat oven to 425 degrees F.
Cut cherry tomatoes and broccoli and place on baking sheet. Drizzle with olive oil and place in oven for 15-20 minutes.
Place the broth in a pot on the stove and add the quinoa. Let cook for 20 minutes on medium/low heat until cooked.
Tear up spinach and place in bowl. Top the spinach with the roasted cherry tomatoes, roasted broccoli, arugula, and cooked quinoa. Add hummus and feta cheese on top.
Drizzle with olive oil and lemon juice, or add dressing of choice. Enjoy!