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Two wonderful inspirations for this recipe were fresh lemons from great friends, and a delicious salad I savored at my new favorite eatery. The vegetable combinations were ones I’d never paired before, or would have thought up on my own, but so fantastic!

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Adding fluffy steamed quinoa, roasted chicken and a fresh, light citrus vinaigrette make this a hearty nutritious plate. Easily take leftovers to work, just add dressing before eating. Not a brussels sprouts fan? Try them roasted, it’ll change your world. Promise.

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Easy, healthy dinner to whip up tonight – guests and family will love a new twist on greens.

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ROASTED VEGETABLE QUINOA SALAD with LEMON VINAIGRETTE
gluten & dairy free option
serves 4

Salad:
• 10 oz BRUSSELS SPROUTS, halved
• 8 oz BROCCOLINI or BROCCOLI FLOWERETS
• 8 oz MUSHROOMS, whole
• 16 BABY CARROTS, halved lengthwise
• 3 tbsp OLIVE OIL, EXTRA VIRGIN
• 6 cloves GARLIC, peeled
• SEA SALT AND PEPPER TO TASTE
• 1 lb CHICKEN BREASTS, BONELESS, SKINLESS
• 1 cup QUINOA
• 4 cup MIXED GREENS

Lemon Vinaigrette:
• 2 tbsp OLIVE OIL, EXTRA VIRGIN
• JUICE FROM 1 LEMON
• 1 tsp DIJON MUSTARD*
• 1 tsp HONEY
• SEA SALT AND PEPPER TO TASTE

*gluten & dairy free option: Use allergen free mustard.

1. Cook quinoa in water according to package directions. And bake (350 degrees for 22-25 minutes) or grill chicken seasoned with sea salt and pepper.

2. Preheat oven to 425 degrees F. Spray 2 large rimmed baking sheets with cooking spray. Add broccolini, carrots, brussels sprouts, mushrooms and garlic cloves onto prepared pans. Drizzle each with 1 1/2 tbsp olive oil, sea salt and pepper; toss with hands to coat and spread into one even layer. Roast in oven 12-15 minutes or until vegetables are golden brown and caramelized, flipping half way through baking time (remove garlic after about 8-10 minutes).

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3. Whisk vinaigrette ingredients together adding minced roasted garlic (double the recipe if you like more dressing). Layer greens, quinoa, chicken & roasted vegetables on plates; drizzle vinaigrette over top. Garnish with shaved or shredded fresh Parmesan cheese, if desired.

NUTRITION INFO PER SERVING: 480 calories, 20g fat, 2.5g sat fat, 55mg cholesterol, 44g carb, 8g fiber, 7g sugar, 35g protein

PRINT RECIPE – PDF

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