A filling, flavor-rich salad that offers up everything you need in the middle of the day—protein, nutrients, energizing vitamins and great taste. Keeps in the fridge for 3-5 days, or freeze for up to 3 months. To make it vegan, simply omit the crumbled feta/goat cheese.
Ingredients
4.5cups4½ cups chopped root vegetablessuch as sweet potato and butternut squash, cut into ½-inch cubes
1½cupschopped red onioncut into ½-inch pieces
2Tolive oil
½teaspoonsalt
Fresh cracked black pepperto taste
1cupuncooked quinoarinsed
4cupsbaby spinachloosely packed
½lemoncut into 4 wedges
1ouncecrumbled goat or feta cheese
Instructions
Preheat oven to 425°. Place prepared root vegetables and onion on a rimmed baking sheet. Toss with olive oil, and sprinkle with salt and pepper. Bake for 22–25 minutes (or until vegetables are tender when poked with a fork), stirring once halfway through. Remove from oven. Let cool completely.
Meanwhile, prepare quinoa according to package directions. Let cool completely. Portion quinoa and vegetables into four freezer-safe containers; store in the refrigerator for 3–5 days, or freeze up to 3 months and move to the fridge the night before you plan to eat it for lunch.
To serve, layer quinoa and vegetables over baby spinach, squeeze lemon over top and warm for 30 seconds in a microwave; toss to mix. Top with cheese and serve warm.