Here’s a great transitional summer/fall recipe that you can prep in about an hour and eat throughout the week.
This salad started out as a simple way to use up all of our leftovers from last week. A quick lemon+hummus dressing brought it all together.
Roasted Vegetable & Spinach Quinoa Salad
4 carrots, sliced to ¼”
2 medium sweet potatoes, diced to ¼”
fresh rosemary, minced
1 T olive oil
2 cups uncooked quinoa
2 cups raw spinach
¼ cup chopped raw almonds
Preheat the oven to 380 degrees and line a baking pan with foil. Rinse and drain quinoa.
Toss carrots and sweet potatoes with olive oil, rosemary and a generous pinch of salt. Transfer to foil-lined pan and bake for 30 minutes, shaking the pan 15 minutes in.
Add quinoa and 4 cups water to a saucepan. Bring to a boil, and then reduce to a simmer for 10-15 minutes.
Whisk dressing ingredients and set aside.
Combine cooked (and cooled) quinoa, spinach, and roasted veggies in a large bowl. Mix well and top with almonds and dressing.