Happy Monday!!! I am on day 29 of Whole30 (can you even believe I have made it that long?!) I made it through the weekend and a big dinner I cooked for a charity dinner, plus a big family gathering on Sunday without falling off the wagon. (I can’t say that Pete fared as well- read my Whole30 Diary to hear how spectacular his fall was!)
We also had such a fun Sunday afternoon where Pia and Coco did their first Facebook Live Cooking Class. It was pretty funny- if you need a giggle, watch it here.
So now as I settle back into some modified version of the way that I have been eating for the last 29 days, I am excited to add back a few things! Like Quinoa!
I made this Vegan Roasted Vegetable Quinoa Salad for Pia a few weeks back and she was head over heels for it. I thought it was the perfect thing to share on a Meatless Monday! Great for a lighter dinner or make the whole recipe and split it up for a couple take-to-work or school lunches. Hope you enjoy it!
And please join me tomorrow (Tuesday) at 1pm PT on Facebook Live for my weekly cooking class where I am making desserts with Avocados!!! See you then!
- Quinoa:
- 2 ½ cups vegetable broth
- 2 teaspoons kosher salt
- 2 cups white quinoa
- ¼ cup minced flat leaf parsley
- Roasted Vegetables:
- 2 jalapeno peppers, halved lengthwise
- 1 Sweet Potato, peeled and diced
- Red bell pepper, cored and diced
- Zucchini, cut into bit sized chunks
- 2 tablespoons olive oil
- kosher salt
- Salad:
- Shallot, minced
- 3 cups baby spinach
- 1 avocado
- Preheat the oven to 400 degrees.
- For the Quinoa:
- Bring the broth and salt to a simmer over medium heat and then stir in the quinoa. Stir well and bring the quinoa to a simmer then turn the heat to low and put lid on the quinoa. Simmer for 20 minutes and then turn the heat off and let sit until you are ready to serve. Then fluff the quinoa with a fork and gently stir in the fresh parsley.
- While the Quinoa is cooking, add the jalapeno, sweet potatoes, bell pepper and zucchini on a sheet pan and toss with the olive oil and sprinkle with kosher salt. Roast for 10-12 minutes until everything is golden and tender.
- Make a bed of baby spinach and then pile the quinoa on top and add the roasted vegetables. Sprinkle with the shallots and add the avocado to the bowl and serve.
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Yeah…so excited for you! I’m amazed at your restraint at the family gathering with all that yummy goodness. Great job Heather!
Also well done Pia and Coco! You both did a fabulous job yesterday too.
This looks amazing and so healthy.
Thank you so much Angela!!!!
This looks delicious!
Thats my kind of salad
Yum that looks so good! The caramelization on the veggies has me drooling!!
Your Whole30 journey has been great to follow! This salad looks and sounds amazing!
This salad looks fantastic! Can’t wait to try soon!
Now this is one nice roasted veggei salad!
Looks amazing! One question- the ingredient list contains a shallot but I don’t think I see it in the actual directions. Where did you add the shallot in? Thanks!
Great catch Ana! I foxed the recipe, but I just sprinkled them over the top!
Love alkaline food.
Looks amaaaaaaazing! Can’t wait to try this weekend. Curious – what are the purple ribbons on top of your salad? Florals? Cabbage?
Pansy petals! Thanks Krystina!
Quite good. I added a little drizzle of balsamic.
The timing on the veggies was seriously off as it took 20 + minutes. The quinoa needed double the time. And last, 2 teaspoons of salt in the broth is way too salty. To look at it it’s mouthwatering. Very disappointing.
Tracy I have to respectfully disagree. There is no way that diced vegetables should roast at 400 for 20+ minutes- they would be burned? Did you dice your vegetables ( 1/4-1/2″ cubes)or have them in bigger chunks? That could make a difference? And quinoa also does not take 40 minutes to cook. You should cook it for 20 minutes with a lid and then let it sit with the lid on to continue to steam until everything else is ready.
Agreed with the veggies… sweet potato cooking in 10-12 minutes? In what world! Other veggies, I could see but likely still 15 minutes atleast. I would be very shocked if people only cooked their things for 10 minutes.
Hi Kelsey and Tracy, the sweet potatoes, as you can see in the picture, were cut into very small cubes and did indeed cook in 10 minutes. You are welcome to cook them for as long as makes you feel comfortable though.
Delicious!! I’m so glad I found this on Pinterest.
40 minutes to cook quinoa? That made me laugh when I was reading the recipe to my husband.
The picture above is so pretty I could frame it!
Thank you Justina! Hope you enjoy!!!
This was FANTASTIC! I was a little worried about the amount of salt in the quinoa, but when mixed with the roasted veggies it was perfect. I rarely leave comments, but felt I had to come back to review. Thanks!
Hi there,
I see something purple in the picture, but I can’t figure out what it is? Red onion? Shallot? Cabbage?
I know it’s going to be something super obvious, but I won’t be able to sleep until I know.
Thank you!
Tried this last night and it was amazing. I added some fresh mint to the quinoa and a little balsamic vinegar to the veggies after they were roasted. My whole family loved it. Thanks for a great recipe.
Thank you so much! I am so glad that you liked it!
That salad is beautiful. Where did you get that beautiful plate?!
Fifty-one and a half! She has beautiful ceramics- she is on instagram and has an Etsy shop
This looks great! Is it 2 cups of uncooked quinoa or 2 cups of cooked quinoa? Thanks!
Hi Michelle- uncooked quinoa!
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That doesn’t seem like enough broth for 2 cups dry quinoa?
I like fluffier quinoa which comes from less broth (think of fluffier rice which uses less liquid vs stickier rice) but you are welcome to use an additional 1/2 cup of broth!
This is fantastic! Thank you for a great recipe.
I am on day 16 of a 21 day fast. Just drinking teas, water, little coffee and juice. It’s been a great fast! I am attracted to this recipe above all others. Looking forward to trying it!!!
So good and beautiful presentation!!
I really love this meal! I add a lot more veggies that I have on hand and once it is assembled, I add a tablespoon of red wine vinegar and 1 tablespoon of olive oil drizzled over it. I also added some chick peas or other beans I have on hand.
Delicious!
Was tasty–I needed to add lemon juice and hot sauce to get the desired amount of flavor though.