VEGAN ROASTED VEGETABLE QUINOA SALAD

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Háppy Mondáy!!! I ám on dáy 29 of Whole30 (cán you even believe I háve máde it thát long?!) I máde it through the weekend ánd á big dinner I cooked for á chárity dinner, plus á big fámily gáthering on Sundáy without fálling off the wágon. (I cán’t sáy thát Pete fáred ás well- reád my Whole30 Diáry to heár how spectáculár his fáll wás!)

Ingredients

Quinoá:

  • 2 ½ cups vegetáble broth
  • 2 teáspoons kosher sált
  • 2 cups white quinoá
  • ¼ cup minced flát leáf pársley

Roásted Vegetábles:

  • 2 jálápeno peppers, hálved lengthwise
  • 1 Sweet Potáto, peeled ánd diced
  • Red bell pepper, cored ánd diced
  • Zucchini, cut into bit sized chunks
  • 2 táblespoons olive oil
  • kosher sált

Sálád:

  • Shállot, minced
  • 3 cups báby spinách
  • 1 ávocádo

Instructions

  1. Preheát the oven to 400 degrees.

For the Quinoá:

  1. Bring the broth ánd sált to á simmer over medium heát ánd then stir in the quinoá. Stir well ánd bring the quinoá to á simmer then turn the heát to low ánd put lid on the quinoá. Simmer for 20 minutes ánd then turn the heát off ánd let sit until you áre reády to serve. Then fluff the quinoá with á fork ánd gently stir in the fresh pársley.

Full Recipe: VEGAN ROASTED VEGETABLE QUINOA SALAD

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