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

Italian Chicken Pasta in Creamy White Wine Parmesan Cheese Sauce

Ingredients For cooking chicken: 4 boneless skinless chicken breasts (halved horizontally and paper towel dried) 1/2 cup flour 1 teaspoon salt ¼ teaspoon black pepper 1 teaspoon garlic powder 2 teaspoons Italian seasoning 2 tablespoons olive oil Pasta: 12 oz of spaghetti White Wine Parmesan Sauce: 4 tablespoons butter 1 small yellow onion (or use 1/2 onion) chopped 4 garlic cloves minced 2 scallions chopped 2 small tomatoes diced 1 tablespoon flour 1 cup heavy cream 1 cup white wine ½ cup Parmesan cheese shredded 1 teaspoon Italian Seasoning 1/2 teaspoon salt more to taste ¼ teaspoon crushed red pepper flakes Instructions PREPARING CHICKEN BREASTS: Make sure to cut chicken breasts horizontally to make them thin. Paper towel dry the chicken.  In a large bowl, combine flour, salt, black pepper, garlic powder and Italian seasoning. Stir well to blend. Using a fork or tongs, coat the chicken breasts in the flour mixture by pressing into the mixture with tongs and then flipping the chic...
Post a Comment
Read more

Skillet Chicken and Mushroom Wine Sauce

Ingredients 3 boneless, skinless chicken breasts, cut diagonally into cutlets ½ cup all-purpose flour 1/2 teaspoon salt 1 teaspoon pepper 1/2 teaspoon garlic powder 12 ounces mushrooms, cleaned and thick sliced 4 tablespoons unsalted butter, divided 1 tablespoons olive oil 2 garlic cloves, minced 2 large shallots, sliced thin 1 ½ cups chicken broth, low sodium ½ cup dry white wine ½ cup heavy cream 2 large springs of fresh thyme 1 teaspoon Dijon mustard 2 teaspoons cornstarch dissolved in 2 tablespoons water or broth Instructions Pat the chicken breasts dry with paper towels. Cut each breast in half diagonally into 2 thinner cutlets. Alternately, place the chicken breasts between two sheets of plastic wrap and pound to an even thickeness. In a shallow bowl combine the flour, salt, pepper and garlic powder. Set aside. Add 2 tablespoons butter and 1 tablespoon olive oil to a large skillet. Heat over medium until the butter is melted. Dredge 3 chicken cutlets in the flour mixture, coating...
Post a Comment
Read more

Quinoa & Veggie Collard Wraps

Ingredients 4 collard leaves 1/2 cup hummus (any variety) 1 cup cooked quinoa 1 medium cucumber 1 medium tomato 2 carrots , grated 1 avocado , sliced 1/2 cup sprouts Instructions To cook the leaves: Fill a skillet 1" high with water. Bring the water to a boil then, one at a time, submerge the collard leaves into the water allowing them to cook for 15 - 20 seconds. Move the leaves around in the water (flip if necessaruntil the whole leaf has turned bright green and is cooked. Repeat with remaining leaves. Allow the leaves to cool completely. To prepare the leaves: When ready to assemble, carefully cut the stem out of the leaf. Start towards the top, run your knife along the rib of the leaf, being careful not to cut a hole in the leaf itself. Cut all the way to the bottom of the stem and cut the stem off. To assemble: divide all the ingredients into four. Spread the hummus into the center of each leaf, then top with quinoa, cucumber, tomato, carrot, sliced avocado and finishing with...
Post a Comment
Read more