Vegan Roasted Vegetable Quinoa Salad


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-

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

Ingredients
  • 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

Instructions
  1. Preheat the oven to 400 degrees.=
  2. For the Quinoa:
  3. 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.