Cut the vegetables and arrange on a baking sheet lined with parchment paper, tinfoil or a silicone mat. Drizzle Vegetables in Olive oil and season with salt and pepper.Place Vegetables in pre-heated oven and roast for 25 minutes.How To Cut The VegetablesCarrots: Peel and cut them into thin coins. no more than ¼" thickBell Pepper: Cut into 2" chunksOnion: Cut into 2-3" hunksMushrooms: QuarterTomatoes: Wash and Leave whole
Quinoa
Rinse the quinoa with a fine mesh strainer.To a medium-sized saucepan add the quinoa and water. (if you want a kick of flavour add a teaspoon of chicken bouillon or use chicken stock in place of water.)Cook to package instructions. (Usually, you will bring it to a boil and then simmer it for 15 minutes or until the water has been absorbed.)
Chicken
If you are using leftover chicken, shred it now. You can add it to the sheet pan of vegetables in the last 5 minutes of cooking if you wish to reheat it. If you are cooking fresh chicken for this recipe, get it going first!
Dressing
In a bowl, combine the sour cream, vinegar, garlic powder and honey and whisk to combine. Set Aside.
Assemble
In a large bowl add the chicken, quinoa and roasted vegetables to the spinach.Add Dressing and Toss to combine. Top with Walnuts