I’ve seen a lot of dietitians doing a MEATLESS MONDAY theme so I thought I’d give it a try. I hardly cook any Vegan meals (I’m not opposed to them I just enjoy dairy, eggs, and meat), but since I got my new GNARLY VEGAN FEAST protein powder it has inspired me to make my first Meatless Monday a Vegan meal. So without further ado I give you Tropical Quinoa Salad, Roasted Butternut Squash, Kale Brussel Sprout Salad with a Lime Avocado Vinaigrette.
This is a variation of a salad that one of my dietitian friends made while we were both working at the hospital. This salad is super easy to make and can be served hot or cold (I prefer it cold). It’s low fat and high in fiber and protein!
- 1 Cup Quinoa (dry)
- 2 Cups water
- Italian Parsley
- 1 can low sodium black beans
- 1 cup frozen diced mango and pineapple
- 1 Lime (for juice)
Make Quinoa as directed on package
Dice herbs. Once cooked, place quinoa in a bowl along with black beans, frozen fruit, and herbs.
Squeeze lime over quinoa and then mix well.
Recipe serves 6. Nutritional information per serving : 172kcals, 1.9g Fat, 35g carbs, 5.4g fiber and 7.5g Protein.
I paired the Tropical Quinoa Salad with my Roasted Butternut Squash from my previous POST, a Kale and Brussel Sprout salad that I got on sale at Sams for $1.50 (score!),
and topped it with my homemade Avocado Lime Vinaigrette (see the following recipe).
If you love avocados and guacamole then you will love this! You can put it on so many different foods. Salads, fajitas, tacos, sandwiches and even as a dip with chips! I go through phases where I eat the same food item every day of the week but try it on different foods or recipes. My other latest obsessions have been pumpkin and butternut squash.
- 1 Hass avocado
- 1/2 sweet onion
- Juice from two lime
- 1 Tbsp of lemon juice
- 1 Tbsp water
- 1/2 Tsp xanthan gum
- 1 Tbsp apple cider vinegar
- basil leaves
- 1/4 Tsp cracked black pepper
- 1/4 Tsp red pepper flakes
The best part about this recipe is, all you have to do is throw all of the above ingredients in a blender and boom you’re done. How will you use your vinaigrette?