Vegan Buddha Bowls with Quinoa - De Nigris 1889

Ingredients

• 200g quinoa
• 1 large head of broccoli, cut into florets
• 1 medium red onion, thinly sliced
• 2 medium-sized beetroots, cooked and sliced
• 2 ripe avocados, sliced
• Fresh parsley or coriander leaves for garnish
• 4 tbsp. olive oil
• 2 tbsp. De Nigris Bronze Label Balsamic Vinegar
• 1 tsp Dijon mustard
• 1 clove garlic, minced
• Salt and pepper to taste