Hope you all had a wonderful and relaxing Thanksgiving holiday. If yours was anything like mine, there was way too much delicious food (hopefully vegan) right in front of you that you just had taste. This year, we relished in an abundant variety of sides that were absolutely divine. I will be posting a few that I will be making for Christmas as well, since they were that good. But until then, healthier meals are in order.
If you too are looking to eat a bit healthier and need a quick meal that can be pre-made, this fresh veggie and quinoa salad bowl with apricot lemon vinaigrette is a must try. A bit lighter meal, but satisfying and won’t leave you feeling like you didn’t eat. Perfect for lunch or a light dinner.
Veggie Quinoa Salad with Apricot Lemon Vinaigrette
1 cup light olive oil
1/3 cup white balsamic vinaigrette
¼ cup water
2 tablespoons fresh lemon juice
2 tablespoons apricot preserve or spread
1 teaspoon dried parsley flakes
½ teaspoon salt
½ teaspoon garlic powder
½ teaspoon onion powder
1/8 teaspoon cayenne pepper
Place all ingredients into a food processor and blend well. Transfer into an easy pour container and refrigerate. Makes a little less than two cups, about 14 oz of dressing.
Quinoa Salad Ingredients:
2 ½ cups baby kale and/or baby spinach – roughly chopped
1 can chick peas
1 cup quinoa
1 cup chopped dried, unsweetened apricots
½ of an English cucumber, chopped
¼ cup toasted sunflowers
Cook quinoa according to package instructions. While quinoa is cooking, chop the kale and spinach and dried apricots and set aside. Drain chic peas and set aside. Toast sunflower seeds if you have raw sunflower seeds.
Once Quinoa is cooked remove from heat and mix in the chopped kale/spinach while still hot, the quinoa will cook and wilt the leafy greens slightly. Transfer into a larger bowl and add chickpeas, apricots and cucumbers, mix well. Fold in the dressing and top with toasted sunflower seeds.
Makes approximately 3-4 servings.