The pasta salad I made earlier this week inspired a quinoa salad with a twist… the “healthier” version. I still can’t decide if I like the pasta or the quinoa more. Anyway, really simple recipe and pretty healthy. I made enough to last me the week for lunch, so it’s a good meal prep recipe.
1 c quinoa uncooked
For the butternut squash
1 tbsp oil, more as needed
1 c butternut squash, diced
1 tbsp garlic minced
salt and pepper to taste
dash of cayenne
1/4 tsp paprika
1 tsp chili powder
Veggies for the salad
1 red bell pepper diced
1 cucumber diced
1 c corn
1 small onion diced
2 small tomatoes diced
1 c cilantro
For the dressing
2 tbsp lime
2 tbsp sriracha
1/3 c veganaise
dash of chili powder
Cook the quinoa according to the package.
Heat the oil in a medium pan, add in the garlic for a minute until fragrant, and add the butternut squash, followed by all the spices, mixing well. If it’s a little dry add a touch more oil or a couple tablespoons of water or broth. Cook for 5 minutes, stir and cook another 5 minutes until crispy and you can pierce easily with a fork.
Prepare the dressing, mix all ingredients together in a small bowl, set aside.
In a large bowl, add all of the veggies except for the cilantro, prepared quinoa, butternut squash and stir. Mix in the dressing and once the temperature has cooled a bit, mix in the cilantro and enjoy.
Make some noise if you like filling your body with some delicious a** good food, that will keep you healthy & happy?! This recipe will give you all the energy you need, while also stuffing you with veggies. It’s oil-free, full of essential nutrients, and tastes damn good.
Shout out to Nora for the amazing goddess dressing, from Nora Cooks.
1 c quinoa, cooked according to package
3 tbsp olive oil
4 c brussel sprouts, halved
dash of salt and pepper
dash of cumin
dash of paprika
dash of garlic powder
1 large sweet potato, diced
dash of salt and pepper
1 cauliflower, cut into small florets
dash of pepper
dash of curry powder
handful of spinach
1 1/2 c raw cashews
3/4 c water
3 tbsp fresh lime juice
1 tbsp pure maple syrup
1/2 tsp salt
1/2 c cilantro, lightly packed
1/2 c parsley, lightly packed
2 green onions, chopped
Preheat your oven to 400 degrees, and line 2 baking sheets with tinfoil. When I cooked this I did brussel sprouts on one, cauliflower and sweet potato on the other.
For the brussel sprouts, lay them out on the first baking sheet, drizzle with 1 tbsp olive oil, and top with salt and pepper, cumin, paprika, and garlic powder.
The sweet potatoes will be laid out on half of the other baking sheet, drizzled with 1 tbsp olive oil, and topped with salt and pepper.
Cauliflower will go on the other half of the second baking sheet, drizzle with 1 tbsp of olive oil, and sprinkle on curry powder.
Place both baking sheets in the oven for 15 minutes, remove flipping everything with a spatula, and returning to the oven cook for another 15 minutes.
While the veggies are roast you can make the Green Goddess dressing.
You will need a high powered blender such as a Vitamix for best results. First, soak the cashews in very hot water for at least 5 minutes, longer if desired. I do this by boiling water in my tea kettle and pouring it over the cashews in a bowl or measuring cup.
Drain and rinse the soaked cashews, then add them to your blender, along with the water, lime juice, maple syrup and salt. Blend until very smooth.
Add the fresh herbs and onions to the blender and pulse or blend to combine. I prefer to pulse it so you can still see some tiny flakes of the herbs, but you could blend it until very smooth as well.
You can serve immediately, or refrigerate for up to 5 days. It may thicken a bit in the refrigerator, so thin it with water if desired.
Plate your spinach, top with quinoa, veggies, and dressing. Enjoy that sh*t.
This b*tch is oil free, less than 10 ingredients, and has that protein and fiber combo going for it. I think simple dishes should be more commonly sought after… not spice wise but for the sake of clean eating and weight control, it seems simpler recipes go a long way.
1 cup brown or white rice, cooked according to package
1 14 oz can kidney beans, drained and rinsed
1/4 tbsp garlic powder
1/2 tsp paprika
Avocado Lime Sauce
1 lime, juiced
1 tsp onion powder
1 tsp garlic powder
extra water as needed
Prepare avocado lime sauce, in a food processor combine avocado, lime, spices, and start with 1/4 c water, run the processor. See if it’s the consistency you want, if not add water as needed.
Plate the rice, add beans, add spices and mix it all together. Then top with avocado lime sauce! Super easy.