We are back with another episode of our USANA Kitchen series with this Colorful Roasted Spring Vegetable Bowl with Quinoa and Lemon-Chive Sauce! Vegetable Bowl with Quinoa Recipe 1 cup (250 g) of baby arugula 1 cup (250 g) of baby spinach ½ cup (125 g) cooked quinoa ½ cup (125 g) of roasted red radishes ½ cup (125 g) of roasted asparagus ½ cup (125 g) of roasted brussel sprouts ½ cup (125 g) of roasted carrots 1 ½ Tbsp (25 g) extra virgin olive oil ½ tsp (2.5 g) ground pink Himalayan salt ½ tsp (2.5 g) ground black pepper ½ tsp (2.5 g) ground thyme Lemon-Chive Sauce Recipe 2 Tbsp (28 g) extra virgin olive oil 2 Tbsp (28 g) unsalted butter 2 Tbsp (28 g) thinly sliced fresh chives 1 ½ Tbsp (25 g) freshly squeezed lemon juice (1/2 medium lemon) 1 tsp (5 g) lemon zest ½ tsp (2.5 g) ground pink Himalayan salt 1/8 tsp (0.5 g) ground black pepper Full recipe, detailed step-by-step instructions, and nutrition information can be found on whatsupUSANA.com #healthyrecipes #qu...