Langsung ke konten utama

Roasted Broccoli Quinoa Salad | Healthy Recipe


Roasted Broccoli Quinoa Salad | Healthy Recipe

A heavenly broiled broccoli quinoa plate of mixed greens with cooked yams, kale and a delightful lemon dressing. Extraordinary as a sans gluten vegan primary! 

Hello! I trust you made some beautiful memories celebrating the New Year. In the wake of spending New Year's Eve in Vegas a year ago, I was prepared for something a touch all the more serene this year. We wound up going through the night with a similar couple we went to Vegas with — made supper at their home, did a champagne toast at 12 PM, moved and played foosball. It was great!

INGREDIENTS

2 cups water (or veggie broth)
1 cup dry quinoa
½ pound broccoli, cut into florets
1 can (15 oz) chickpeas
1 sweet potato, chopped into ¼ – ½ inch chunks
1 bunch laccinto kale, roughly chopped
¼ cup fresh parsley
olive oil, as needed
3 Tablespoons feta cheese
1/2 Tablespoon apple cider vinegar
juice from one lemon
2 teaspoons maple syrup
3 Tablespoons olive oil
salt and ground pepper, to taste
crushed red pepper, to taste (optional)

INSTRUCTIONS

  1. Preheat oven to 425ºF.
  2. Rinse and drain quinoa if needed. Place quinoa and water in a medium saucepan and bring to a boil. Once boiling, reduce heat to simmer, cover and let it cook for 15 minutes. Remove from heat after 15 minutes and place quinoa in a large bowl to cool.
  3. Drain and rinse your canned chickpeas. Place the chickpeas on a paper towel or hand towel to dry.
  4. Toss broccoli and sweet potato chunks with a little olive oil and roast at 425ºF for about 20 minutes. After 20 minutes, add your kale and chickpeas to the roasting pan. Toss, and roast for another 15 minutes. Stirring the veggies around at least once during the roasting process.
  5. Once your veggies are nice and roasted, remove from the oven and combine them with the quinoa.
  6. Chop parsley, crumble feta and add to the quinoa and vegetable mixture.
  7. In a small bowl, whisk together lemon juice, vinegar and maple syrup. Gently stir in oil, and add salt, pepper and crushed red pepper flakes to taste. Toss dressing over quinoa/vegetable mixture.
  8. Enjoy and store any leftovers in the fridge for 4-5 days.

This article is adapted from this site.
Label:

Komentar

Posting Komentar

Postingan populer dari blog ini

SLOW COOKER PINEAPPLE PORK LOIN

SLOW COOKER PINEAPPLE PORK LOIN Pork loin with pineapple, cooked over low heat, very tasty and gently cooked only from the ingredients. Great family dinner with a delicious tropical slope. Check out the video recipe for a simple step-by-step guide. This easy multicooker recipe goes well with rosemary chips, instant chips or rice and beans. Best Pickled Pineapple Pork Loin Pork Slow Cooker Pineapple is an amazing dish, economical and full of flavor, which you should definitely try! I prefer to fry the pork before adding it to the slow cooker, but you can easily add all the ingredients without browning. Ingredients Pork loin 2-3 pounds (devoid of fat) 2 tablespoons of vegetable oil salt and pepper 8 cloves of garlic (minced meat) 1/4 cup soy sauce 1/2 cup brown sugar 1 23.5 ounces can of pineapple slices with juice Instructions Trim pork loin from excess fat, season with salt and pepper. Set aside. Heat a large saucepan over medium heat. Add oil as soon as it becomes hot, add pork and br
Posting Komentar
Baca selengkapnya

Bisquick Recipes; Impossibly Easy Chicken and Broccoli Pie

Bisquick Recipes; Impossibly Easy Chicken and Broccoli Pie Ingredients 2 cups frozen broccoli cuts, thawed, drained 1 1/2 cups grated cheddar cheese (6 ounces) 1 cup cooked chopped chicken or 2 jars (5 ounces each) of chicken, well dried 1 medium onion, chopped (1/2 cup) 1/2 cup original Bisquick ™ mix 1 cup milk 1/2 teaspoon of salt 1/4 teaspoon pepper 2 eggs Steps Do not darken the screen while you are cooking. Preheat the oven to 400 ° F. Spray a 9-inch glass cake with a sprinkler. Sprinkle broccoli, 1 cup cheese, chicken and onions in a bowl. In a medium bowl, mix the remaining ingredients with a wire or fork until mixing. Pour into a plate. Bake for 35 to 38 minutes or until the knife inserted in the center comes out clean. Sprinkle the remaining 1/2 cup of cheese. Bake 1-2 minutes longer or until cheese is melted. Let stand 5 minutes before serving. Expert Advice Sprinkle this lightly sliced ​​cake before baking: in a small bowl, mix 1/2 cup of the original Bisquick mixture, 1/4
Posting Komentar
Baca selengkapnya

Cheesy Taco Pasta

Cheesy Taco Pasta Ingredients Report this ad Large shell pasta 1/2 lb 1 pound ground beef 2 tablespoons taco seasonings (or 1 packet) 3/4 cup water 1 cup salsa 1 cup grated cheddar cheese USA Common - Metric Instructions Note: press the time in the instructions to start the kitchen timer during cooking. Prepare the cleaned paste according to the instructions on the box and drain the water. Add the minced meat to the pan and sauté well. Drain the fat. Add taco seasoning and 3/4 cup of water, stir and cook until the water disappears. Add the pasta back to the pan with salsa and cheese. Shuffle to combine. Serve immediately, preferably with crispy tortilla chips (optional) on top. This article is adapted from this site .
Posting Komentar
Baca selengkapnya