This article and quinoa salad recipe are sponsored by Earthbound Farm. All opinions are my own.
Move over iceberg lettuce. I’ve gotta lot of quinoa salad recipes but this one is going to blow.your.mind.
It’s the time of year that we’re all looking for something a little bit more hearty, right? Yup. I thought so. Well, look no further, I’ve got a fun salad bowl for you today that will fill you up and make you feel amazing – it’s filled with a ton of fiber, protein, healthy fats and more!
It’s one of those one-meal-wonders that you can enjoy for dinner tonight and then back up some leftovers for tomorrow’s lunch. Can I tell you a secret? I had my leftovers for breakfast with a poached egg on top. Yes, sir.
And boy, was it good.
The best thing about making these toss-everything-into-your-salad-bowl kinda meals is that they’re just so darn flavorful and packed with so many nutrients. I feel instantly energized and don’t get hungry right after I eat, which I know happens to so many of you. Here’s a tip: always make sure you are getting healthy fats and complex carbs in your meals to keep you full longer so you’re not craving sugar and junk by 3PM.
Ya know what I mean?
Here, I’ve tossed in olive oil, raw almonds and quinoa to keep you satisfied – they’re hearty ingredients that I just can’t live without. Then I tossed in a handful of Earthbound Farm organic arugula (my F-AV-O-R-I-T-E new ingredient), some veggies and a little dressing. That’s it.
Not painful at all. It actually only takes a few minutes to put everything together and you’ll be able to enjoy those leftovers atop your leftover arugula for a salad, with a poached egg for breakfast or you can toss it into a soup recipe or add some veggie broth and make it a warming stew for yourself on a chilly fall night.
Get the picture?
The options are endless. Now it’s your turn to dive in. Tell me how you served it so I can live vicariously through you.
- 1/2 cup uncooked quinoa
- 2 red bell peppers thinly sliced
- 1 cup broccoli florets
- 1 cup sliced button mushrooms
- 3 Tbsp. extra virgin olive oil divided
- 1/3 cup raw almonds
- 2 cups Earthbound Farm organic arugula
- 1/2 cup finely chopped fresh parsley
- 1/3 cup finely chopped fresh cilantro
- 2 garlic cloves minced
- 1/4 cup freshly squeezed lemon juice
- 1 Tbsp. mustard seeds
- 1/4 tsp. sea salt
- 1/4 tsp. freshly ground black pepper
- Preheat oven to 350 degrees F.
- Cook quinoa according to package directions. Set aside to cool.
- Meanwhile, combine bell pepper, broccoli florets and mushrooms in a medium sized baking dish; toss with 1 Tbsp. olive oil to coat and roast in the oven for 15-20 minutes or until vegetables are tender.
- In a large bowl, combine cooled quinoa with roasted vegetables and remaining ingredients. Season to taste with sea salt and serve chilled or at room temperature.
This post is sponsored by Earthbound Farm. All opinions are my own. I choose to use Earthbound Farm organic salads in my weekly meals because they are organic and taste great.