Seasonal Rotators Recipe
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Ingredients
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Base Ingredients
Seasonal Vegetables
Dressing
Optional Toppings
Method
Cooking the Base
- 1
Rinse Quinoa
Rinse 1 cup of quinoa under cold water in a fine mesh strainer to remove any bitterness.
- 2
Cook Quinoa
In a medium saucepan, combine the rinsed quinoa and 2 cups of vegetable broth. Bring to a boil, then reduce heat to low, cover, and simmer for about 15 minutes or until the quinoa is fluffy and the liquid is absorbed.
Preparing Seasonal Vegetables
- 3
Prepare Sweet Potatoes
Peel and dice sweet potatoes into small cubes. Toss with olive oil, salt, and pepper, and roast in a preheated oven at 425°F (220°C) for 25-30 minutes until tender.
- 4
Sauté Kale
In a skillet, heat a tablespoon of olive oil over medium heat. Add chopped kale and sauté for about 5-7 minutes until wilted and tender.
- 5
- 6
Halve Cherry Tomatoes
Slice cherry tomatoes in half and set aside for assembly.
Making the Dressing
- 7
Combine Dressing Ingredients
In a small bowl, whisk together 3 tablespoons of olive oil, 2 tablespoons of lemon juice, 1 tablespoon of honey, 1 teaspoon of salt, and 1 teaspoon of black pepper until emulsified.
Assembling the Dish
- 8
Combine Ingredients
In a large bowl, add the cooked quinoa, roasted sweet potatoes, sautéed kale, grilled zucchini, and halved cherry tomatoes.
- 9
Dress the Salad
Drizzle the dressing over the quinoa and vegetable mixture and toss gently to combine.
- 10
Add Optional Toppings
Top with crumbled feta cheese, sliced avocado, and chopped fresh herbs if desired.