Winter Quinoa Salad
Starting healthy habits for the new year? It's easier when you have delicious recipes like this Winter Quinoa Salad recipe by vegan chef Loli Alliati. It's light yet filling, with roasted vegetables that will help keep your energy up!
Ingredients-
1/2 cup quinoa, cooked
2 Handful arugula
1 potato, in cubes
1 cup butternut squash in cubes
1/2 red onion, roughly chopped in large
wedges
1/2 avocado
6 cherry tomatoes
pistachios
lemon zest
olive oil
sea salt
Directions:
1- Preheat the oven to 350 F.
2- Cook quinoa according to the package.
3- Place the butternut squash, potato, and red onion on a
baking tray with parchment paper. Drizzle some olive oil
and bake for 20 minutes or until golden brown.
4- Split the arugula into 2 medium or 1 large Zip Top
dish. Then add the cooked quinoa, some of
the roasted veggies, avocado, cherry tomatoes, and
pistachios.
5- Finish with sea salt, olive oil, and some lemon zest.
6- Enjoy!
Tip: Use your Zip Top containers to freeze any leftover roasted veggies and/or quinoa then thaw them out when you're ready for more.
