Sometimes there’s just nothing better than a giant bowl of colorful, nutrient packed veggies x plant based protein to fill ya up…
I love my chicken, fish & the occasional grass-fed beef, however, I sure LOVE my veggies and do eat a highly plant-based diet. This super scrumptious rainbow salad is jam-packed with vitamins & minerals, plant-based protein, healthy fats & loads of flat-belly fibrous foods, making for an incredibly satisfying fill-you-up lunch to get your thru the day or for a yummy dinner at the end of your day.
The secret is to always keep your fridge stocked with healthy goodies so you can easily create a nourishing meal at moments notice. I cook 1 cup of (dry) quinoa to keep handy in the fridge every week. I can easily toss it into salads, heat it up and eat warm or throw into my current fall-fave, Quinoa Pumpkin Spice Smoothie. The butternut squash in this salad was leftover from roasting a few days earlier and everything else – kale, cabbage, avocado, etc – are my favorite healthy staples to keep around.
Veggie Quinoa Power Salad
INGREDIENTS
organic baby kale
organic red cabbage
1/2 cup quinoa
roasted butternut squash
alfalfa sprouts
1/2 avocado
pepitas + sunflower seeds
DRESSING
olive oil. 1 tablespoon
apple cider vinegar. 1 tablespoon
juice of 1 organic lemon
sea salt & pepper to taste
The only part of this salad that I measured was the 1/2 cup of quinoa, however, everything else is probably about 1/2 – cup each. This salad was fun to make/arrange & tastes seriously amazing after I made a mess of it all! Mix everything up really good, grab your fork & eat up! xx
Much Love,
