Warm Spinach Salad with Roasted Root Veggies & Quinoa
  • cups chopped root vegetables (such as sweet potato and butternut squash), cut into ½-inch cubes
  • cups chopped red onion, cut into ½-inch pieces
  • 2tablespoons olive oil
  • ½teaspoon salt
  • Fresh cracked black pepperto taste
  • 1cup uncooked quinoa, rinsed
  • 4cups baby spinach, loosely packed
  • ½of a fresh lemon, cut into 4 wedges
  • 1ounce crumbled goat or feta cheese
  1. Preheat oven to 425°. Place prepared root vegetables and onion on a rimmed baking sheet. Toss with olive oil, and sprinkle with salt and pepper. Bake for 22–25 minutes (or until vegetables are tender when poked with a fork), stirring once halfway through. Remove from oven. Let cool completely.
  2. Meanwhile, prepare quinoa according to package directions. Let cool completely. Portion quinoa and vegetables into four freezer-safe containers; store in the refrigerator for 3–5 days, or freeze up to 3 months and move to the fridge the night before you plan to eat it for lunch.
  3. To serve, layer quinoa and vegetables over baby spinach, squeeze lemon over top and warm for 30 seconds in a microwave; toss to mix. Top with cheese and serve warm.
Recipe Notes
Nutrition Facts
Warm Spinach Salad with Roasted Root Veggies & Quinoa
Amount Per Serving
Calories 255 Calories from Fat 72
% Daily Value*
Total Fat 8g 12%
Saturated Fat 2g 10%
Polyunsaturated Fat 2g
Monounsaturated Fat 4g
Cholesterol 3mg 1%
Sodium 393mg 16%
Total Carbohydrates 39g 13%
Dietary Fiber 7g 28%
Sugars 6g
Protein 7g 14%
* Percent Daily Values are based on a 2000 calorie diet.

PER SERVING (about 2 cups): 255 cal, 8g fat (4g mono, 2g poly, 2g sat), 3mg chol, 393mg sodium, 39g carb (7g fiber, 6g sugars), 7g protein