Balsamic Roasted Veggie and Quinoa Salad

‘Sup people! One of my favourite things to do is come up with new recipes; I just love being creative and experimenting with different ingredients. Today my experiments paid off, because this salad turned out great! Chickpeas, sweet potato and cauliflower are the main components, with a few fresh cucumbers in there as well. I’m usually not a huge fan of balsamic vinegar, but together with rosemary, quinoa and roasted veggies, it’s waaaay better. Plus, there’s no greens in this salad, which is a nice change! I kept my salad vegetarian, but you could totally add some grilled chicken on top to make it a heartier meal. Here’s the recipe for my Balsamic Roasted Veggie and Quinoa Salad:

Ingredients:

Makes 4 servings

For the Roasted Veggies:

  • 1 sweet potato, peeled and cubed
  • 1 can chickpeas, drained and rinsed
  • 1/4 cup cauliflower florets, washed
  • 1 tbsp avocado or olive oil
  • 1 tbsp balsamic vinegar
  • 1 tsp salt
  • A bit of pepper
  • 1/2 tbsp rosemary leaves

For the Quinoa:

  • 1 cup quinoa, cooked
  • 1 cup cucumber, diced
  • 2 sprigs of green onion, chopped

For the Vinaigrette:

  • 1/4 cup avocado or olive oil
  • 2 tbsp balsamic vinegar
  • 1/2 tsp Salt

Directions:

  1. Preheat your oven to 400 degrees Fahrenheit
  2. Mix all of the roasted veggie ingredients in a large bowl, until the veggies are covered in oil and vinegar.
  3. Spread out the veggies on a sheet pan covered with parchment and bake for about 25-30 minutes, until the sweet potatoes are soft.
  4. While the veggies are baking, cook the quinoa and cut up the onion and cucumber. Mix it all in the bowl the you want to serve the salad in.
  5. Prepare the vinaigrette, mixing the oil and vinegar until combined.
  6. Once the veggies are ready, mix them in with the quinoa mixture. Pour in the vinaigrette and toss the salad.
  7. Enjoy!!

 

I hope that you like this quick recipe. the sweet potato and balsamic work really well together, and the fresh cucumber sort of brightens everything up. Thanks for checking out this post, and stay tuned for a crafty tutorial coming soon!!

Yours Truly, MyDayIsBooked;))

Quinoa Salad

This Quinoa Salad is great for school lunches if you make it the night before! It’s bright, flavourful,  and bursting with veggies. For protein, you can add in any kind of meat that you want! best of all, it’s super easy. So, before you start drooling all over your screen, let me get into the recipe.;))

Ingredients:

  • 1/4 cup quinoa
  • 1/2 cup diced cucumber
  • 1/2 cup diced peppers
  • 1 sprig of green onion
  • 1 teaspoon dill
  • 1 teaspoon parsley
  • 1 teaspoon cilantro
  • The juice of 1/2 a lemon
  • Protein of your choice

 

Directions:

Follow the cooking instructions on the package of your quinoa. Once you’re done, it should look something like this:

IMG_8272

Looks super appetizing, right? Don’t worry, once you add all of the veggies and herbs, it looks way better. While the quinoa is cooling down, dice your pepper, cucumber and green onion into mid-sized pieces and cut your lemon in half, like this:

IMG_8270

Now take your quinoa and add the cilantro, dill, and parsley to it, followed by the veggies. Finally, squeeze the lemon juice into the salad. Store this in a container in the fridge and enjoy it for lunch the next day!

IMG_8274

As for protein, you can really add anything you want. I usually put hemp seeds in mine, but chicken would go great as well.

I hope that you like this recipe! Make sure that you let me know what you think of it in the comments section! See you tomorrow for Day 10 of 12 Days of Awesome Ways to Be Healthier.;))

Yours Truly, MyDayIsBooked