ROASTED VEGETABLE QUINOA
1 cup zucchini, chopped into bite-sized pieces
1 cup yellow squash, chopped into bite-sized pieces
1 cup butternut squash, chopped into bite-sized pieces
1 roasted red bell pepper, cut into medium sized strips
2 tablespoons olive oil
1 cup quinoa
1 tablespoon balsamic vinegar
2 cups baby spinach
1 handful feta or goat cheese, crumbled
1 handful pine nuts
Salt and pepper to taste
1. Preheat the oven to 400 degrees F.
2. In a large bowl, combine salt and pepper with 1 teaspoon of the olive oil. Toss the zucchini, yellow squash, butternut squash in this mixture.
3. Place vegetables onto a baking sheet in a single layer and bake for 20 minutes, flipping once in the middle. If the vegetables are not cooked thoroughly after 20 minutes, allow them to cook for another 5 minutes.
4. Cook the quinoa as directed on the package.
5. Mix the remaining teaspoon of olive oil, balsamic vinegar, salt, and pepper in a small bowl.
6. Combine the quinoa, spinach, and roasted vegetables in a large bowl.
7. Toss the dressing into the salad.
If you like you can add crumbled feta and pine nuts.
This will be my “go to” lunch all week!
Next, is more of a snacky, crunchy thing. We LOVE Kale chips over here (all except the Husband), so why not try Carrot Chips. . .
Slice carrots into thin pieces. (some folks cut theirs into strips, so this is personal preference)
Place them onto an oven pan that has been sprayed. Sprinkle with pepper, a tad of salt, garlic powder and any other seasoning you might like.
Bake at 350 degrees for 30 minutes.
• Amount Per Serving, 1 Cup
Calories: 50; Total Fat: 0.3 g; Cholesterol: 0.0 mg; Sodium: 84.2 mg; Total Carbs: 11.7 g; Dietary Fiber: 3.4 g; Protein: 1.1 g
There you have it – a great replacement for salty chips.
Have any fun things to try this week? Who decided to spell Quinoa in such a way no one wanted to try it for years?
Happy Hump Day!