De-Bloat Salad!

Preheat your oven to 425°F. Chop the vegetables, then season them with garlic powder, onion powder, paprika, and salt. Roast the seasoned vegetables for 30-35 minutes in the preheated oven while simultaneously cooking the quinoa. For the dressing, combine ½ cup nonfat Greek yogurt (or lactose-free), 3 tbsp roasted garlic hummus, 1 tsp apple cider vinegar, ½ tsp salt, and 3-4 tbsp water to loosen. Once the vegetables are roasted and the quinoa is cooked, toss everything together with the dressing and enjoy your de-bloat salad!