I wanted to make something that I could take to my Moms 60th birthday. Salad’s, obviously, were what I was going to bring. And I have a whole lotta quinoa and fresh vegetables so I decided to make a Roasted Vegetable Quinoa Salad and it was sooo gooood!! You can make it ahead of time and keep in fridge. Its great as a main dish, as a side or to bring to a potluck. Enjoy!
1 1/2 cups, dry quinoa
2 red peppers
2 zucchini
1/2 pint of cherry tomatoes, halved
1/2 red onion
1 garlic, whole + cloves
1 lemon + zest
2 tsp sugar (optional)
4 tbsp parsley
1/4 to 1/2 cup feta cheese
6 basil leaves, optional
1/2 to 1 tsp real salt
1/4 cup olive oil
Make quinoa the night before. Once it cools add to the fridge! Simple take out of fridge the next day and add to your roasted vegetables and dressing.
Listen to music while you dice your vegetables. It will make the time fly by 🙂
Food is not just fuel. Food is about family, food is about community, food is about identity.
And we nourish all those things when we eat well. – Michael Pollan
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