Happy Monday!!! I am on day 29 of Whole30 (can you even believe I have made it that long?!) I made it through the weekend and a big dinner I cooked for a charity dinner, plus a big family gathering on Sunday without falling off the wagon. (I can’t say that Pete fared as well- read my Whole30 Diary to hear how spectacular his fall was!)
We also had such a fun Sunday afternoon where Pia and Coco did their first Facebook Live Cooking Class. It was pretty funny- if you need a giggle, watch it here.
So now as I settle back into some modified version of the way that I have been eating for the last 29 days, I am excited to add back a few things! Like Quinoa!
I made this Vegan Roasted Vegetable Quinoa Salad for Pia a few weeks back and she was head over heels for it. I thought it was the perfect thing to share on a Meatless Monday! Great for a lighter dinner or make the whole recipe and split it up for a couple take-to-work or school lunches. Hope you enjoy it!
And please join me tomorrow (Tuesday) at 1pm PT on Facebook Live for my weekly cooking class where I am making desserts with Avocados!!! See you then!
Vegan Roasted Vegetable Quinoa Salad
Author:Heather Christo
Prep time:
Cook time:
Total time:
Serves:4-6
Ingredients
- Quinoa:
- 2 ½ cups vegetable broth
- 2 teaspoons kosher salt
- 2 cups white quinoa
- ¼ cup minced flat leaf parsley
- Roasted Vegetables:
- 2 jalapeno peppers, halved lengthwise
- 1 Sweet Potato, peeled and diced
- Red bell pepper, cored and diced
- Zucchini, cut into bit sized chunks
- 2 tablespoons olive oil
- kosher salt
- Salad:
- Shallot, minced
- 3 cups baby spinach
- 1 avocado
Instructions
- Preheat the oven to 400 degrees.
- For the Quinoa:
- Bring the broth and salt to a simmer over medium heat and then stir in the quinoa. Stir well and bring the quinoa to a simmer then turn the heat to low and put lid on the quinoa. Simmer for 20 minutes and then turn the heat off and let sit until you are ready to serve. Then fluff the quinoa with a fork and gently stir in the fresh parsley.
- While the Quinoa is cooking, add the jalapeno, sweet potatoes, bell pepper and zucchini on a sheet pan and toss with the olive oil and sprinkle with kosher salt. Roast for 10-12 minutes until everything is golden and tender.
- Make a bed of baby spinach and then pile the quinoa on top and add the roasted vegetables. Sprinkle with the shallots and add the avocado to the bowl and serve.
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Categorized: Dinner, Recipe Index, Salad, Vegan, Vegetarian
Tagged: avocado, Vegan Roasted Vegetable Quinoa Salad, Vegetarian
Happy Monday!!! I am on day 29 of Whole30 (can you even believe I have made it that long?!) I made it through the weekend and a big dinner I cooked for a charity dinner, plus a big family gathering on Sunday without falling off the wagon. (I can’t say that Pete fared as well- read my Whole30 Diary to hear how spectacular his fall was!)
We also had such a fun Sunday afternoon where Pia and Coco did their first Facebook Live Cooking Class. It was pretty funny- if you need a giggle, watch it here.
So now as I settle back into some modified version of the way that I have been eating for the last 29 days, I am excited to add back a few things! Like Quinoa!
I made this Vegan Roasted Vegetable Quinoa Salad for Pia a few weeks back and she was head over heels for it. I thought it was the perfect thing to share on a Meatless Monday! Great for a lighter dinner or make the whole recipe and split it up for a couple take-to-work or school lunches. Hope you enjoy it!
And please join me tomorrow (Tuesday) at 1pm PT on Facebook Live for my weekly cooking class where I am making desserts with Avocados!!! See you then!
Vegan Roasted Vegetable Quinoa Salad
Author:Heather Christo
Prep time:
Cook time:
Total time:
Serves:4-6
Ingredients
- Quinoa:
- 2 ½ cups vegetable broth
- 2 teaspoons kosher salt
- 2 cups white quinoa
- ¼ cup minced flat leaf parsley
- Roasted Vegetables:
- 2 jalapeno peppers, halved lengthwise
- 1 Sweet Potato, peeled and diced
- Red bell pepper, cored and diced
- Zucchini, cut into bit sized chunks
- 2 tablespoons olive oil
- kosher salt
- Salad:
- Shallot, minced
- 3 cups baby spinach
- 1 avocado
Instructions
- Preheat the oven to 400 degrees.
- For the Quinoa:
- Bring the broth and salt to a simmer over medium heat and then stir in the quinoa. Stir well and bring the quinoa to a simmer then turn the heat to low and put lid on the quinoa. Simmer for 20 minutes and then turn the heat off and let sit until you are ready to serve. Then fluff the quinoa with a fork and gently stir in the fresh parsley.
- While the Quinoa is cooking, add the jalapeno, sweet potatoes, bell pepper and zucchini on a sheet pan and toss with the olive oil and sprinkle with kosher salt. Roast for 10-12 minutes until everything is golden and tender.
- Make a bed of baby spinach and then pile the quinoa on top and add the roasted vegetables. Sprinkle with the shallots and add the avocado to the bowl and serve.
Recipe by Heather Christo (http://heatherchristo.com)
