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What you put into your body directly determines what you can get out of it. Your food should provide you with energy and nutrients that help you maximize every moment of everyday. If you are feeling drained, sore, ill, tired, or just not feeling yourself you owe it to yourself to take closer look at your daily nutrition. Your food should work with you not against you. Are you ready to take back control of your health and happiness? Check out what’s on the menu today!

Roasted Winter Vegetable Salad

Gluten-Free, Vegan, Serves 4

For the Roasted Vegetables:

  • 2 cups mixed winter vegetables chopped
  • 2 tablespoons olive oil
  • 1 teaspoon dried thyme
  • Salt and pepper, to taste

For the Quinoa Salad:

  • 1 cup quinoa, rinsed and drained
  • 2 cups water or vegetable broth
  • 1 cup baby spinach or kale, chopped
  • 1/2 cup pomegranate arils
  • 1/4 cup chopped walnuts
  • 1/4 cup fresh parsley, chopped

For the Lemon Dijon Dressing:

  • 3 tablespoons extra-virgin olive oil
  • 2 tablespoons freshly squeezed lemon juice
  • 1 tablespoon Dijon mustard
  • 1 teaspoon pure maple syrup
  • Salt and pepper, to taste

Directions:

Preheat the oven to 400°F (200°C). In a large bowl, toss the chopped winter vegetables with olive oil, dried thyme, salt, and pepper until well coated. Spread the vegetables in a single layer on a baking sheet. Roast the vegetables in the preheated oven for 25-30 minutes, or until they are tender and slightly caramelized, stirring halfway through. Remove the roasted vegetables from the oven and let them cool slightly. In a medium saucepan, combine the quinoa and water or vegetable broth. Bring to a boil, then reduce the heat to low, cover, and simmer for 15-20 minutes, or until the quinoa is cooked and the liquid is absorbed. Fluff the cooked quinoa with a fork and let it cool slightly.

In a large salad bowl, combine the cooked quinoa, chopped baby spinach or kale, pomegranate arils, chopped nuts, and fresh parsley. Add the roasted vegetables to the bowl and gently toss to combine. In a small bowl, whisk together the extra-virgin olive oil, freshly squeezed lemon juice, Dijon mustard, and pure maple syrup or agave nectar. Season the dressing with salt and pepper to taste. Drizzle the Lemon Dijon Dressing over the quinoa salad. Gently toss the salad to combine all the ingredients and coat them with the dressing. Divide the Roasted Winter Vegetable Quinoa Salad among 4 serving plates. Serve the salad immediately and enjoy a flavorful and nutritious meal!

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