Serves: 4-6
Ingredients
- 1-1.5 cups cooked quinoa
- 1 bunch Lacinto kale, roughly chopped
- 1-2 cups sliced cabbage
- 1-2 cups sliced carrots
- 1 small fennel bulb, sliced
- 1/4 cup + 2 Tbls. olive oil, divided
- 1-2 tsp. garlic powder + salt & pepper to taste
- 1/4 cup favorite vinegar (apple cider, balsamic, red wine…)
- Juice of 1 lemon
- 1 Tbls. Dijon mustard
- 1 Tbls. honey
- Topping Ideas: slivered almonds, pepitas, goat or feta cheese, shredded apple
Directions
- Preheat oven to 420F.
- Toss kale, cabbage, carrots and fennel with 2 Tbls. oil, garlic powder, salt & pepper. Pour onto a parchment-lined baking sheet & bake for 20-25 minutes. Toss roasted veggies into a bowl, leaving parchment paper on the baking sheet.
- Turn oven down to 375F. Add quinoa to parchment-lined baking sheet and spread evenly. Toast in the oven for just 5-10 minutes, watching carefully to prevent burning. We want them toasted but not blackened.
- Whisk together remaining ingredients for a dressing in a small bowl. Toss roasted veggies with toasted quinoa and dressing and serve with desired toppings.
Notes
- Swap ANYTHING in this recipe. Choose garbanzo beans or lentils instead of quinoa, choose zucchini instead of carrots, shallot instead of fennel – the idea is to use the formula of this recipe of roasted greens, roasted veggies, toasted fibrous carbs, tangy dressing and a topping.
- This is a GREAT meal prep recipe because all of this can be made ahead and just toast the quinoa ahead of time and warm the veggies for a few minutes.
