Sunday, April 5, 2015


Quinoa is so versatile and nutirious, and  truly serves as a staple in my household. 
Quinoa is naturally gluten-free, and although often referred as a grain, it is actually a seed. It is a complete protein, and is also filled with a wide range of nutrients that are important to our bodies. In fact it is so nutritious, that it gets the honor of being called a superfood!
This recipe is delicious both warm or cold, so just go with which ever way you prefer. :)



For the dressing:

1/2 cup of olive oil
1/4 cup of water
2 garlic cloves, chopped
2 tablespoons of red wine vinegar
1 teaspoon of dried rosemary
1/2 teaspoon of dried basil
Sea salt and pepper to taste

For the quinoa:

1/2 of a red onion, chopped into large chunks
1 bunch of asparagus, trimmed and cut into 1 inch pieces
2 celery stalks, cut into 1 inch pieces
3 sweet potatoes, skin removed, and cut into 3/4- 1 inch pieces (about 3 cups)
1 1/2 cups of dried quinoa, rinsed
2 cups of spinach
Juice from 2 lemons
1 1/2 tablespoons of capers
Sea salt and pepper to taste


For the dressing:

Put all the ingredients in a small jar and mix well.

For the quinoa:

Preheat the oven to 400 F.
Place all the veggies in a bowl, pour 1/2 of the dressing over them, and reserve the other 1/2 for the quinoa. Mix well to coat all the veggies.
On a baking sheet covered with parchment paper, place all the vegetables in a single layer. Roast for 35-40 minutes, until all the vegetables are tender, turning once half way through with a metal spatula.
In the meantime, in a small saucepan, combine the rinsed quinoa with 3 cups of water, and bring to boil on medium-high heat. 
Reduce and simmer for 20 minutes. Turn off the heat, cover, and let it stand for 5 minutes.
Fluff with a fork, and place into a large bowl. 
Add the roasted veggies, the spinach, the reserved second half of the dressing, the lemon juice, and the capers. 
Mix all together very well, and season with sea salt and pepper to taste. 

Bon appetit!

This will make 4 servings

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