Quinoa Power Bowl

This salad is a delicious celebration of whole, nutrient-rich foods! It’s vegetarian-friendly, gluten free, soy-free and filling!

Salad Ingredients:

1 cup baby spinach

1 cup baby kale

1/3 cup matchstick carrots

1 cup purple cabbage, shredded

4 brussels sprouts, shredded (about 1 cup)

2/3 cup red onion, diced

1 1/2 cup quinoa, cooked

1 sweet potato, cubed & roasted (about 2 cups)

1/2 cup feta cheese

1/4 pecans, chopped

1/4 cup dried cranberries

Black pepper

Lemon Tahini Dressing:

1/3 cup tahini

1/2 tsp minced garlic

2 tbs maple syrup

Juice of 1 lemon

Pinch of sea alt

6 tbs filtered water

Instructions:

Preheat the oven to 450°F. Wash and cube a sweet potato. Place on a baking sheet. Drizzle with olive oil and sprinkle with sea salt. Mix together, fully coating the sweet potato with the oil and sea salt. Roast for 40 minutes. Set aside once finished roasting.

Meanwhile, prepare the quinoa. Combine 1 cup of water with 1/2 cup rinsed quinoa in a small saucepan. Bring to a boil, lower heat to low/medium and cover for about 15 minutes. (Makes 2 cups of cooked quinoa) Fluff with a fork and set aside.

Prepare the dressing. Juice a lemon into a small bowl. Whisk all other dressing ingredients (except water) together into the bowl. Add the filtered water and whisk together thoroughly. Set aside.

Wash and prepare the vegetables. Finely chop the purple cabbage, finely slice the brussels sprouts, dice the red onion and roughly chop the pecans. Set aside.

Prepare other ingredients. Set aside the baby spinach, baby kale, shredded carrots, feta cheese, dried cranberries and black pepper.

In a large bowl combine all the salad ingredients together with the dressing mixture. Using two large forks, mix ingredients until well combined.

Serve in a small salad bowl. (Serves 3-4) Enjoy!