Roasted Leek & Broccoli Quinoa Salad with Chopped Almonds

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• 2 cups cooked quinoa
  Ingredient note

  Source: 2 cups cooked quinoa
• 2 each leeks (cut lengthwise and sliced*)
  Ingredient note

  Source: 2 leeks (cut lengthwise and sliced*)
• 2 cups broccoli florets
  Ingredient note

  Source: 2 cups broccoli florets
• 1/2 cup whole almonds
  Ingredient note

  Source: 1/2 cup whole almonds
• 2 tablespoons olive oil (divided)
  Ingredient note

  Source: 2 tablespoons olive oil (divided)
• 1 tablespoon apple cider vinegar
  Ingredient note

  Source: 1 tablespoon apple cider vinegar
• 1 teaspoon lemon juice
  Ingredient note

  Source: 1 teaspoon lemon juice
• 1 teaspoon honey
  Ingredient note

  Source: 1 teaspoon honey
• As Needed Salt
  Ingredient note

  Source seasoning: Salt & pepper to taste
• As Needed Black pepper
  Ingredient note

  Source seasoning: Salt & pepper to taste

1. Preheat your oven to 400° F.
2. Add leeks and broccoli to a baking pan and drizzle with one tablespoon of olive oil. Season with salt and pepper and roast for 25 - 30 minutes. When there is 10 minutes left in the roasting, add the almonds to the pan and continue to cook until everything is crispy.
3. Remove pan from the oven and transfer the almonds to a cutting board. Roughly chop the almonds and add them to a large mixing bowl followed by the leeks, broccoli and quinoa.
4. In a small bowl, whisk together remaining one tablespoon of oil, vinegar, lemon and honey. Sprinkle with salt and pepper, taste and adjust seasoning if needed. Drizzle over salad and toss to combine.
5. Serve immediately or transfer to the fridge and keep for up to three days.