Preheat the oven to 400F.
Cut the cauliflower and mini peppers. Coat the slices and brussels sprouts evenly with olive oil and season with salt and pepper.
Transfer the seasoned vegetables onto two baking sheets lined with parchment paper.
Roast for 20-25 minutes, until fork tender.
While the vegetables are roasting, cook the quinoa in a stove-top pot with water and a pinch of salt. Cook until the water is completely absorbed (about 15-20 mins). Season with more salt, to taste.
In a pan or in a toaster oven, toast the cashews until lightly browned.
Then, prepare the peanut dressing by whisking all the ingredients together in a medium bowl.
When all the elements are ready, it’s time to assemble! Fill a bowl with greens and top with quinoa, roasted vegetables, toasted cashews and dressing.
