When wanting to heal my body from any unease that I experience, I always go clean, raw, or completely fast. One meal I love making is a delicious Quinoa salad. I put in chickpeas, tomatoes, and add a bunch of veggies that are high in antioxidants to give your immune system a boost! It's so mm mm good and it gives me so much energy! Try this meal out and let me know what you think!
Ingredients:
- 1 cup quinoa
- 2 cups water or vegetable broth
- 1 medium sweet potato, peeled and diced
- 1 medium bell pepper, diced (any color you prefer)
- 1 cup cherry tomatoes, halved
- 1 cup broccoli
- 1 cup baby spinach leaves
- 1 can (15 oz) chickpeas, drained and rinsed
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- Salt and pepper to taste
- Juice of 1 lime
- Half an onion
- 2 tablespoons chopped fresh parsley or cilantro (optional, for garnish)
Instructions:
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Preheat your oven to 400°F (200°C).
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Rinse the quinoa under cold water using a fine mesh strainer. In a medium saucepan, bring 2 cups of water or vegetable broth to a boil. Add the rinsed quinoa, reduce the heat to low, cover, and simmer for about 15 minutes or until all the liquid is absorbed. Once cooked, remove from heat and let it sit covered for 5 minutes. Then fluff with a fork and set aside.
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While the quinoa is cooking, prepare the roasted vegetables. Place the diced sweet potato, bell pepper, cherry tomatoes, and broccoli florets on a baking sheet lined with parchment paper. Drizzle with 1 tablespoon of olive oil and sprinkle with minced garlic, ground cumin, paprika, salt, and pepper. Toss to coat evenly.
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Roast the vegetables in the preheated oven for 20-25 minutes or until they are tender and slightly caramelized, stirring halfway through cooking.
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In a large mixing bowl, combine the cooked quinoa, roasted vegetables, chickpeas, and baby spinach leaves.
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In a small bowl, whisk together the remaining 1 tablespoon of olive oil with lemon juice. Pour the dressing over the quinoa salad and toss until everything is evenly coated.
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Taste and adjust seasoning if necessary, adding more salt, pepper, or lemon juice as desired.
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Transfer the salad to a serving platter or individual plates. Garnish with chopped fresh parsley or cilantro if using.
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Serve warm or at room temperature as a delicious and nutritious immune-boosting dinner.
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