¼teaspooneach sea salt and ground pepperadd more to taste
Pinchof Cayenne pepper
Preheat the oven to 450F. Line a baking sheet with parchment paper or foil.
Combine red onion, bell peppers, apple and zucchini in a large bowl, add sea salt and olive oil. Place veggies in a single layer on prepared baking sheet and bake for 30 minutes. Flip halfway through.
Heat a small saucepan, over medium high heat. Add coconut oil. When hot, add the garlic and saute for 1 minute or until fragrant. Add in rinsed quinoa and water/veggie broth. Bring it to a boil then cover and reduce heat to a simmer. Cook for 20 minutes. Remove from heat and fluff with a fork after allowing to rest for 5 minutes.
In a food processor or blender pulse together herbs and garlic until finely chopped. Add in avocado, coconut milk, vinegar, lime juice, salt, pepper and cayenne. Blend until smooth.
In a large serving bowl combine cooked quinoa, roasted veggies/fruit mixture, cranberries and apricots. Gently mix in dressing and enjoy. Can enjoy hot or at room temperature.
Optional: If desired place spinach leaves on plates and top with salad. Garnish with parsley if using.