Warm Quinoa, Parsley & Caramelized Onion Salad

Warm Quinoa, Parsley & Caramelized Onion Salad

When you’re plant based & you want your quinoa salad but you also want all the comfort food, make the best of both worlds!!

I made this for din but I just had to try it & I have one word for you babes: FLAVOUR!!!

This makes for a great lunch or dinner topped with some avocado, hemp hearts or other nuts or seeds! You can even throw it on top of a bed of spinach & add some salsa or Dijon mustard, drizzle some fresh lemon, mix it all up & you’ve got yourself a messy bowl of deliciousness!

INGREDIENTS:

  • 1 large white onion, diced
  • Avocado oil spray
  • 1 cup fresh parsley
  • 1 cup cherry tomatoes
  • 1 tbsp. nutritional yeast
  • 1 tbsp. psyllium husks
  • 2 cloves fresh garlic, minced
  • 2 tsp. garlic powder
  • 1/4 tsp. cayenne pepper
  • Sea salt and black pepper to taste
  • 2 tsp. coconut aminos
  • 3 tbsp. coconut vinegar
  • 1 cup organic sprouted quinoa (cooked)
  • 2 tbsp. @ecoideas raw organic dried golden berries or dried cranberries

TO MAKE:

  • Cook the quinoa according to package. Once cooked, set it aside to cool off.
  • Meanwhile, heat a skillet over medium high & spray with avocado oil. Add the onion & garlic & sauté until browned & fragrant.
  • Add the parsley & cherry tomatoes & cool until wilted & tomatoes are browned.
  • Remove the skillet from the heat, add the rest of the ingredients & sauté for 3-4 minutes over medium heat until all ingredients are combined.

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  • Remove from the heat, add toppings of choice & enjoy!

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Here’s some inspo for how to incorporate it into a meal:

A good ol’ bowl never disappoints, especially when I get home famished & planned ahead & made dinner before the gym! Got home to my warm quinoa salad ready & waiting for me so I threw it onto a bed of collard greens & topped it with some kimchi, broccoli sprouts, avocado, nutritional yeast & garlic & herb lupini beans & BOOM: dinner was served in minutes!

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