A medley of all things healthy, fresh, herby, lemony, crisp, and savory. Eat it warm with the freshly cooked quinoa and roasted veggies or meal prep for your week and have a cold bowl ready to go!

Recipe by: The Culinary Nest

MAKES

4 servings

Prep Time: 10 minutes

Total Time: 40 minutes

INGREDIENTS

2 cups quinoa, cooked to packaging insructions

1/2 cup pesto, homemade or store bought

2 medium zucchinis, sliced into 1/4” thick rounds

2 sweet potatoes, cubed

2 cups spinach

1 pint cherry tomatoes

1 head romaine or green leaf lettuce

1/4 cup olive oil

2 teaspoons garlic powder

1 teaspoon paprika

Salt & Pepper

Lemon Wedges for squeezing

Lemon Tahini dressing for drizzle (or your personal favorite!)

Additional topping suggestions: feta cheese, goat cheese, pine nuts, crushed walnuts, pomegranate seeds, microgreens.

METHOD

• Sweet Potato Prep: Preheat the oven to 375˚F. In a single layer, spread out the sweet potatoes on a baking sheet sprayed with cooking spray or lined with foil. Drizzle evenly with olive oil and toss to coat. Sprinkle 1 teaspoon of garlic powder, 1/2 teaspoon of paprika, and a healthy pinch of salt and pepper on the potatoes. Bake for 15-20 minutes, toss the potatoes, and bake for another 10 minutes or until tender to a fork and browning at the edges.

• Cook the Quinoa: to packaging instructions and drain. Pour the cooked quinoa into a medium sized bowl and let cool for 10 minutes.

• Grill the Zucchini: Toss the zucchini rounds in a medium bowl with olive oil to coat, 1 teaspoon of garlic powder, 1/2 teaspoon of paprika, and a healthy pinch of salt and pepper. On a grill, grill pan, or cast iron over medium high heat, place the zucchini in a flat layer (do this in batches if needed) until browned on the first side- 3-4 minutes. Flip over for another 2-3 minutes until tender but still firm when tested with a fork. Remove from heat and set aside.

• Once the quinoa has cooled, stir in 1/4 cup olive oil, 1/2 cup pesto, and salt & pepper to taste.

• Put it all together: In a bowl, place 1/4 of the romaine lettuce and spinach in a layer on the bottom and add a nice spoonful of the pesto quinoa. Next, top with 1/4 of the all of the prepped veggies- sweet potatoes, zucchini, cherry tomatoes, a lemon wedge, and drizzle of dressing!

• Garnish with additional toppings if desired.