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Recipe: Roasted Veggies & Quinoa Salad with Cilantro Lime Dressing

Authoradmin
DifficultyBeginner

This wholesome #meatlessmonday salad is filled with summers best produce. Hitting up your veg with roasting is a great way to enhance it's natural flavors. Our Roasted Veggies & Quinoa Salad is your finest answer to a delicious, nourishing meal that truly satisfies.

Veggie Buddha Bowls with Cilantro Avocado Dressing
Yields1 Serving
Prep Time10 minsCook Time25 minsTotal Time35 mins
 1/2 red onion, rough chop
 1/2 sweet potato, cut into bite sized pieces
 1 bell pepper (I used 1/2 each of yellow & red for color), cut into bite sized pieces
 Handful of asparagus, trim off tough stems
 A few gluggs of olive oil
 a few pinches garlic salt
 4 cups baby spinach leaves
 1 container (8 ounces) pearl mozzarella, drained
 1/2 cup chopped toasted
Cilantro Lime Dressing
 1 bunch cilantro, trim the bunch 1/2 way down the stems
 juice from 1 lime
 1 tablespoon white wine vinegar or rice wine vinegar
 pinch of garlic powder
 salt & pepper to taste
1

Preheat oven to 375 degrees Fahrenheit with the rack in the middle. Clean all veggies, pat dry & chop accordingly. Toss with olive oil, garlic, salt & pepper. Bake for 20-25 minutes or until the veggies are roasted & tender.

2

Put all dressing ingredients into a food processor or blender & combine well. Season with salt & pepper to taste. Makes 1/2 cup of dressing.

3

In a large bowl add a few cups of spinach, some quinoa & roasted veggies. Using a pair of tongs toss with dressing.

4

Plate & top with walnuts and mozzarella.

5

You can make the roasted veggies & dressing the day ahead of when you need it!

6

Serves 4-6

Ingredients

 1/2 red onion, rough chop
 1/2 sweet potato, cut into bite sized pieces
 1 bell pepper (I used 1/2 each of yellow & red for color), cut into bite sized pieces
 Handful of asparagus, trim off tough stems
 A few gluggs of olive oil
 a few pinches garlic salt
 4 cups baby spinach leaves
 1 container (8 ounces) pearl mozzarella, drained
 1/2 cup chopped toasted
Cilantro Lime Dressing
 1 bunch cilantro, trim the bunch 1/2 way down the stems
 juice from 1 lime
 1 tablespoon white wine vinegar or rice wine vinegar
 pinch of garlic powder
 salt & pepper to taste

Directions

1

Preheat oven to 375 degrees Fahrenheit with the rack in the middle. Clean all veggies, pat dry & chop accordingly. Toss with olive oil, garlic, salt & pepper. Bake for 20-25 minutes or until the veggies are roasted & tender.

2

Put all dressing ingredients into a food processor or blender & combine well. Season with salt & pepper to taste. Makes 1/2 cup of dressing.

3

In a large bowl add a few cups of spinach, some quinoa & roasted veggies. Using a pair of tongs toss with dressing.

4

Plate & top with walnuts and mozzarella.

5

You can make the roasted veggies & dressing the day ahead of when you need it!

6

Serves 4-6

Recipe: Roasted Veggies & Quinoa Salad with Cilantro Lime Dressing

~ Marla Meridith

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