| Recipe Contest Finalist - Spinach Quinoa Salad with Roasted Veggies |
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Posted by Trina: November 30, 2011 So how did you like the first finalist's recipe - Leftover Turkey Salad? We had so much fun making and tasting our final recipes from our November Holiday Recipe Contest. With so many HEALTHY choices to choose from, it was so difficult to pick our 3 favorites. So are you ready for us to revel the 2nd finalist? This recipe caught our eye because you could use in season local ingredients that can be changed to fit the season. Even though it takes a bit of time to cut up the veggies once you are finished cutting the oven does the work for you. We also loved the idea of using Quinoa instead of traditional rice. Not only are some of our most popular products have quinoa in them but it's easy to make and full of so much nutritional value. This is a great dish to make for the holidays, simple dinner or even at room temperature for lunch. Thanks Katy W. for sharing one of your Thanksgiving dishes with us and our HAPPYMAMA Catherine from VA for testing the recipe with her family.
Spinach Quinoa with Roasted Vegetables Ingredients 1 cup dry quinoa (make sure you rinse) 2 cups vegetable stock 1/2 chopped onion 1 clove garlic 1 bag fresh spinach chopped Vegetables of your liking 1 Tbsp olive oil Salt and Pepper to taste 2 Tbsp dried or fresh Italian herbs Veggie suggestions: eggplant, butternut squash, zucchini, mushrooms, cauliflower, broccoli or cherry tomatoes - the possibilities are endless.
Directions Saute onions, garlic in a pan until onions are tender. Add in quinoa and vegetable stock. Bring to a boil then cover on low until cooked. When cooked, stir in chopped spinach until wilted. - While quinoa is cooking, rough chop vegetables. Toss with oil, salt, pepper and herbs. Spread in pan, broil for 5-10 minutes, until vegetables are tender but still firm. - Poor Quinoa onto a platter, top with delicious roasted vegetables and ENJOY!!
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