Roasted Summer Vegetable Salad with Quinoa + Buttermilk Dressing - Ends + Stems with Chef Alison

Ingredients

• 1 cup Quinoa
• 2 cups Water (plus more for veggies, but this is the quinoa ratio)
• 2 Tablespoons Kosher Salt (divided)
• 1 head Cauliflower
• 1 ⁄ 2 pound Green Beans
• 1 cup Mayonnaise
• 2 cups Buttermilk
• 1 Tablespoon Onion Powder
• 1 Tablespoon Dried Chives (or fresh chives)
• 1 teaspoon Garlic Powder
• 1 ⁄ 4 teaspoon Black Pepper
• 1 pound Chicken Sausage (or use veggies sausages)
• 1 teaspoon Extra Virgin Olive Oil (more as needed)
• 2 heads Butter Lettuce
• 1 bunch Radish
• 1 ⁄ 2 Cucumber
• 1 Avocado