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Recipe from
minimalistbaker.com
Crispy Quinoa & Roasted Vegetable Kale Salad
11 ratings · 30 minutes · Serves 2
Ingredients
Ingredients
2 large carrots, peeled and sliced into 1/4-inch rounds ((2 large carrots yield ~1/3 cup or 84 g))
1 medium red bell pepper, sliced into uniform bite-size pieces (~1/2 inch) ((1 pepper yields ~3/4 cup or 190 g))
1/2 cup sliced red onion ((1/4-inch wide half circles))
1/2 cup diced beet ((1/2-inch cubes // or sub sweet potato or more carrot))
1-2 Tbsp avocado or olive oil ((enough to coat veggies well))
2 tsp dried Italian herb seasoning ((e.g., oregano, marjoram, thyme, rosemary, basil, sage))
1 tsp red pepper flakes ((optional))
1 tsp garlic powder
1/4 tsp each sea salt + black pepper
1 cup cooked, cooled quinoa ((or sub other grain of choice))
1 ⅓ cup sliced shiitake mushrooms
1-2 tsp avocado or olive oil
2 Tbsp coconut aminos
7 cups chopped kale ((curly or dino))
3 Tbsp balsamic vinegar
1/2 Tbsp olive oil
2 Tbsp tahini
1/8 tsp each sea salt + black pepper
1 dash garlic powder
1/2 ripe avocado, diced
1/4 cup slivered toasted almonds ((or other nut / seed of choice, such as pepitas or pistachios))
1 Tbsp hemp seeds
Vegan Parmesan Cheese