School starts tomorrow! Boo! :/ Where did Christmas vacation go? Oh, well only 71 days till Spring Break! Yay! 😀 If anyone else is bummed about having to return to school or work, a great pick me up is this yummy salad. I adapted the recipe from the Voracious Vander. I love her blog and am so jealous that she lives in Australia! You can find the original recipe here or you can make my version!

Pan Roasted Vegetable Quinoa Salad

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Ingredients:

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  • 1 tbsp of olive oil
  • a pinch of salt
  • 1 tsp of garlic powder
  • sprinkle of Creole seasoning (optional, picture not shown)
  • 1/2 cup corn
  • 1 medium zucchini, sliced thinly
  • 2 cups cooked quinoa (1 cup uncooked)
  • 1 cup cooked cannellini beans
  • 1 medium tomato, diced into cubes
  • 1/4 cup pumpkin seeds

Directions

  1. Cook quinoa
  2. Heat a medium sized pan, add 1/2 tbsp of olive oil, and cook corn and zucchini. Sprinkle garlic onto vegetables. Cook until zucchini is soft and golden.
  3. Add quinoa and creole seasoning. Stir until everything is warm. (About 3-4 minutes)
  4. Add cannellini beans and stir until warm.
  5. Remove quinoa mixture and put into a mixing bowl.
  6. Add 1/2 tbsp of olive oil into pan and add tomatoes and pumpkin seeds. Cook until tomatoes are soft and golden.
  7. Place the tomatoes and pumpkin seeds on top of the quinoa mixture.
  8. Serve warm or at room temperature.Image
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