Warm quinoa salad with roasted vegetables

Recipe:  

  • ½ cup of quinoa

  • 1 cup of vegetable broth or water

  • 1 teaspoon of garlic

  • 1 teaspoon of ginger

  • 1 tablespoon of olive oil

  • Pinch of salt and pepper to taste

Toppings:

  • ¼ cup of sweet potatoes 

  • ¼ cup of roasted zucchini  

  • ¼ cup of roasted red peppers

  • ½ cup of spinach 

  • ½ cup of avocado

Dressings: Tahini

  • 4 garlic cloves

  • ¼ cup lemon juice

  • ½ cup of tahini

  • ½ sea salt

  • Pinch of ground cumin

  • 6 tablespoons of water

Directions:

  1. Add the olive oil to a hot pot and once the oil is hot, add the garlic and ginger. Sauté until fragrant. Add the quinoa, sauté for 1-2 minutes and then add the water or vegetable broth, add salt and pepper.  Have it on high heat until boiling and then reduce heat to low.

  2. While the quinoa cooks for about 15-20 minutes. Place the sliced veggies in the oven at 400 degrees Fahrenheit. Roast for about 20-30 minutes, flipping them halfway through.

  3. Make your tahini sauce! Add all the ingredients in a blender or food processor.

  4. Combine the warm quinoa and roasted veggies, add the spinach and sliced avocados. Drizzle the tahini sauce on top and ENJOY!