Vegetarian Quinoa Salad

This is a tasty, warm salad filled with amazing vegetables. You get tons of flavors, colors, and textures. It’s a mindful eater’s dream! All of these nourishing foods come together to create a tantalizing dish that will satisfy every sense.


1 cup quinoa (Traditional is more flavorful but red has more nutrients and has a pretty color, you choose whichever you want!)
2/3 cup chopped white onion
1 1/2 cup chopped zucchini
1 cup chopped yellow squash
2 cups fresh green beans, chopped
8 cloves of garlic
1 Tbsp. lemon zest
Juice of half a lemon
1/2 cup chopped walnuts
Olive oil


Get a large baking tray or cooking sheet. Spread the onion, zucchini, squash, and green beans over the sheet and drizzle a bit of olive oil over them. Wrap the garlic in tin foil and place it in the oven next to the tray of vegetables.

Roast the veggies at 400 degrees F for 25-30 minutes (until they’re all nice and soft).

Cook the quinoa the same way you normally do (or following instructions on the package) while the vegetables are cooking. Grab your food processor and add in the roasted garlic, lemon zest, lemon juice, and a tablespoon of olive oil. Blend it all well.

Mix the quinoa, vegetables, and dressing in a bowl and serve while still hot. (It’s also pretty tasty chilled.)