Skip to main content

Roasted Broccoli Quinoa Salad

INGREDIENTS

  • 1 cup dry quinoa
  • 2 cups water (or veggie broth)
  • ½ pound broccoli, cut into florets
  • 1 sweet potato, chopped into ¼ – ½ inch chunks
  • 1 can (15 oz) chickpeas
  • 1 bunch laccinto kale, roughly chopped
  • olive oil, as needed
  • ¼ cup fresh parsley
  • 3 Tablespoons feta cheese
  • juice from one lemon
  • 1/2 Tablespoon apple cider vinegar
  • 2 teaspoons maple syrup
  • 3 Tablespoons olive oil
  • salt and ground pepper, to taste
  • crushed red pepper, to taste (optional)


INSTRUCTIONS

  1. Preheat oven to 425ºF.
  2. Rinse and drain quinoa if needed. Place quinoa and water in a medium saucepan and bring to a boil. Once boiling, reduce heat to simmer, cover and let it cook for 15 minutes. Remove from heat after 15 minutes and place quinoa in a large bowl to cool.
  3. Drain and rinse your canned chickpeas. Place the chickpeas on a paper towel or hand towel to dry.
  4. Toss broccoli and sweet potato chunks with a little olive oil and roast at 425ºF for about 20 minutes. After 20 minutes, add your kale and chickpeas to the roasting pan. Toss, and roast for another 15 minutes. Stirring the veggies around at least once during the roasting process.
  5. Once your veggies are nice and roasted, remove from the oven and combine them with the quinoa.
  6. Chop parsley, crumble feta and add to the quinoa and vegetable mixture.
  7. In a small bowl, whisk together lemon juice, vinegar and maple syrup. Gently stir in oil, and add salt, pepper and crushed red pepper flakes to taste. Toss dressing over quinoa/vegetable mixture.
  8. Enjoy and store any leftovers in the fridge for 4-5 days.


Recipes Source : Click Here
Labels:

Comments

Post a Comment

Popular posts from this blog

Easy Vegetable Lasagna Recipe

Ingredients 1 pound zucchini trimmed and sliced thin lengthwise 9 ounces fresh spinach chopped 24 ounces ricotta cheese 3 ounces parmesan 1 egg beaten 2 teaspoons minced garlic 1/4 cup fresh basil 1/4 cup fresh parsley 1/2 teaspoon crushed red pepper 24 ounces marinara 12 ounces part-skim mozzarella 12 ounces gluten free lasagna noodles cooked according to package directions Instructions Heat a skillet to medium heat and spray with oil. Season zucchini strips with salt and pepper. Cook for 8 to 10 minutes. (The cooking time will vary according to how thinly you slice your zucchini.) Remove from heat and set aside. Spray the pan again and add the spinach. Cook until the spinach wilts. Transfer to a plate lined with a clean towel and squeeze out excess moisture. Preheat an oven to 350 degrees. In a medium bowl, combine ricotta cheese, Parmesan, egg, garlic, basil, parsley and crushed red pepper. Stir in spinach and season with salt and pepper. Coat a 13 x 9 casserole dish with cooking sp
Post a Comment
Read more

EASY SESAME CHICKEN

INGREDIENTS CHICKEN 1 large egg ($0.23) 2 Tbsp cornstarch ($0.06) 1 pinch each salt and pepper ($0.05) 1 lb boneless skinless chicken thighs ($3.23) 2 Tbsp cooking oil ($0.08) SAUCE 1/4 cup soy sauce ($0.24) 2 Tbsp water ($0.00) 1 Tbsp toasted sesame oil ($0.33) 3 Tbsp brown sugar ($0.12) 1 Tbsp rice vinegar ($0.12) 1 tsp grated fresh ginger ($0.10) 2 cloves garlic, minced ($0.16) 1 Tbsp sesame seeds ($0.8) 1/2 Tbsp cornstarch ($0.02) FOR SERVING 4 cups cooked jasmine rice ($0.70) 2 whole green onions ($0.22) INSTRUCTIONS First, prepare the sauce. In a small bowl stir together the soy sauce, water, sesame oil, brown sugar, rice vinegar, fresh ginger, minced garlic, cornstarch, and sesame seeds. (Grate the ginger with a small-holed cheese grater). Set the sauce aside. In a large bowl, whisk together the egg, 2 Tbsp cornstarch, and a pinch of salt and pepper. Trim any excess fat from the chicken thighs, then cut them into small 1 inch pieces. Toss the chicken in the egg and cornstarch mi
Post a Comment
Read more

Taco Stuffed Sweet Potatoes

Ingredients 1 pound lean ground beef 1 medium onion, chopped 2 cloves garlic, minced 1 packet taco seasoning 1 cup chunky salsa 1/4-1/2 cup water 4 medium sweet potatoes, about 12-14 ounces each Toppings (optional): shredded Mexican blend cheese diced tomato diced avocado or guacamole sour cream Instructions Brown ground beef, chopped onion, and garlic in a large skillet over medium high heat. Drain grease and add the taco seasoning and salsa.  Reduce heat to medium low and cook for about 5 more minutes until mixture has thickened and is heated through. Add up to 1/2 cup of water to achieve desired consistency. While the meat is cooking, poke holes all over the sweet potatoes and cook in the microwave for 8-10 minutes on high, turning sweet potatoes over once halfway through. If potatoes aren't soft enough, continue cooking 1-3 minutes more. I usually cook two potatoes at one time, but if your microwave allows, you could cook all four at once. Allow sweet potatoes to cool slightly,
Post a Comment
Read more