When preparing meals for the week, grain salads are an easy go-to. They’re like a heartier version of the typical garden salad but in the winter, much more appealing. For this version there's protein-rich quinoa with roasted broccoli and kale. Lemon and cilantro lend a bit of brightness while toasted pumpkin seeds provide a nice crunchy element. For a dose of healthy fats and potassium, avocado is tossed in at the end. Check out this recipe by Courtney West over on the Loam Agronomics blog.