Recently I was inspired by one of my sisters to create a play on a taco salad using quinoa and roasted veggies. Being Winter I tend to gravitate toward squash and other hearty veggies like carrots and zucchini. This meal is so easy and ridiculously healthy!!
Quinoa is an amazing super food! It’s an anti-inflammatory, heart healthy, and naturally high in fiber and protein. The beta-carotene in the veggies combined with all 9 essential amino acids in the quinoa will give your brain and body a boost!
I also love the nutty smell of quinoa as it’s cooking, and the comforting aroma of the veggies roasting. I hope you find this recipe a fun and easy one to make.
Heart Healthy Quinoa & Roasted Veggie Salad
INGREDIENTS
Quinoa
- 1 cup organic dry quinoa
- 1 tsp organic cumin
- 1 tsp organic onion powder
- pinch of sea salt
- pinch of black pepper
Roasted Veggies
- 2 medium organic chopped & peeled carrots
- 1 organic zucchini chopped
- 1/2 cup diced & peeled butternut squash
- 1 medium organic chopped potato
- 1/2 cup organic chopped celery
- 1 tsp organic onion powder
- pinch of sea salt
- pinch of black pepper
- 1 tbs olive oil
Top salad with (optional):
- handful of organic mixed greens
- sliced avocado
- feta cheese
- sliced black olives
- salsa
INSTRUCTIONS
- Cook quinoa according to package directions. Once cooked add cumin, onion powder, sea salt and pepper. Mix until combined
- Preheat oven to 350° and line a baking sheet with parchment paper.
- Prepare the veggies, and spread them out onto baking sheet. Sprinkle with onion powder, salt & pepper, and drizzle with olive oil.
- Roast in preheated oven for 15 – 20 minutes. After about 10 minutes stir the veggies on the baking sheet.
- Once quinoa and veggies are finished layer the quinoa on the bottom, top with roasted veggies, and all of the toppings you desire.
Enjoy!
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