Get creative…the more veggies the better!
Ingredients
- I pkg of quinoa, cooked according to pkg directions
- squash, delicata or butternut
- 1 can chick peas
- 2 c cherry tomatoes
- 1/2 of a red onion
- purple cabbage
- cucumber, long english
- bell pepper (yellow, red, or orange)
- basil, fresh or dried
- feta cheese, cubed
- 2 limes
- dijon mustard
- olive oil
- brown sugar
Directions
- Put cooked quinoa in a large salad bowl.
- Seed and peel the squash. Cut into 1/2″ pieces. You need about 2 c of squash. Toss in a bowl with olive oil. Don’t wash the bowl just yet. Spread squash on a baking sheet lined with parchment paper. Sprinkle with salt and pepper. Roast in 350F oven for 1/2 hour or until squash is fork tender. Remove from oven and add to quinoa. Save the parchment paper for next round.
- While squash is cooking, cut the cherry tomatoes in 1/2. Put in the bowl and add a bit more olive oil if need be. Stir to coat well. Don’t wash the bowl just yet. Spread on baking sheet with parchment paper (from the squash roast). Sprinkle with salt and pepper. Roast in 350F oven for 1/2 hour or until tomatoes are getting gooey and loosing their moisture. Remove from oven and add to quinoa. Save the parchment paper for next round.
- Drain and rinse the chick peas. Put in the bowl and add a bit more olive oil if need be. Stir to coat well. Spread on baking sheet lined with parchment paper. Sprinkle with salt and pepper. Roast in 350F oven for 15-20 minutes. Chick peas should still be soft but have a bit of brown on them. Remove from oven and add to quinoa.
- While veggies are roasting, chop about 1/2 c of red onion and add to quinoa.
- Chop about 1 c of purple cabbage and add to quinoa.
- Chop about 1/2 of a long cucumber into slices and then into quarters and add to quinoa.
- Chop about 1 small bell pepper into bite size pieces and add to quinoa.
- Add chopped fresh basil or dried.
- For dressing, juice both limes into a small container with a lid.
- Add about 1/4 c of olive oil
- Add about 3 tsp of dijon mustard
- Add 2 tsp of brown sugar
- Vigorously shake the container to mix the dressing. Taste it and adjust to suit.
- Pour about 1/2 of dressing into salad and mix well. Keep adding dressing and mixing it in but the dressing shouldn’t pool on bottom of bowl.
- Mix in feta cubes.
- Refrigerate! Best made ahead of time so that dressing has time to be absorbed into veggies.
- Enjoy for days!
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