January being a time of new beginnings, it’s not surprising I’ve heard from readers and friends searching for the healthy recipes they once saved but now lost : ) I told them what I’m telling you: Keep it simple and feel free to experiment! Some of my favorite daily put-togethers are salads that combine the varied textures and tastes of hot & cold ingredients, and, that don’t weigh you down with too much meat or fat. Which brings me to this bowl. A mix of peppery baby arugula, with the mellow smoothness of oven roast Idaho® potatoes, onion and garlic, and crisp-oven “fried” brussels sprout petals on top, this dish also stars red quinoa which is gluten-free, and the only plant-based protein to have all nine essential amino acids. Pulling it all together? A drizzle of paprika-spiked tahini-lemon dressing. This bowl works very well at lunch. To make that easy-doable, prepare the quinoa & roasted veg the night before and then microwave quick-heat those ingredients when you toss the salad together next day.
Quinoa Roasted Potato & Caramelized Onion Bowl Ingredients
Tahini Lemon Dressing Ingredients