HEALTHY and YUMMY!!!
Ingredients
- 1 1/4 Cup quinoa
- 1 Small sweet potato
- 1/2 Red bell pepper
- 1/2 Cucumber
- 6 Cherry tomatoes
- 1/4 Cup chopped green onions
- 1 Small chopped shallot
- 2 Cups spinach
- 1/4 Cup dried cranberries
- 1/2 Package honey roasted pecans (I used 1/2 of a 3.5oz bag)
- 1 Tbsp garlic powder
- 1 Tbsp onion powder
- 2 Tbsp balsamic glaze
- 1 Lemon squeezed
- 1/2 Cup olive oil
- Salt and pepper to taste
Instructions
- In a large pot boil 2 cups of water with 2 Tbsp olive oil, salt and pepper. Add the quinoa and cook until it is soft and dry (about 10 minutes).
- Transfer quinoa to a bowl and let it cool down in the refrigerator.
- Peel and cut the sweet potato into small pieces, season with 2 Tbsp olive oil, garlic powder, onion powder, salt and pepper.
- Preheat oven to 350F. Bake the sweet potato for 30 minutes until it is tender.
- Cut the red bell pepper into small pieces, peel and cut the cucumber into small pieces (I like to remove the seeds) and cut the cherry tomatoes in half.
- Once the quinoa is cooled, add all the cut vegetables, green onions, shallot, spinach, cranberries and pecans.
- Season with balsamic glaze, lemon, remaining olive oil, salt and pepper.
- Place the baked sweet potato on top for garnishing.
Enjoy!
Click HERE to shop ingredients on my amazon page