Guys, it’s been 4 days since we’ve returned from our Florida trip and I still haven’t been shopping. I’m pretty impressed with my ingenuity. This is partially because we left town so rashly, I had pretty much just gone to the grocery store when we decided to go. Woops! Luckily I was able to throw most things in the freezer and postpone the meal plan. But still…it’s been a project on getting crafty with pantry stuffs.
This bowl is hearty and homey, but also light and clean. The combo of pecans and beans gives it staying power and the quinoa means it’s a complete protein packed entree. And the herby sweet lemon dressing is the perfect compliment. It’s especially good when you’ve been eating rich indulgent restaurant meals for a week straight and you need to transition your body back to ingredients that make your body feel top notch. The kids devoured this faster than any meal they’ve had in front of them in the last 10 days and that is saying something for sure because usually that means pork is involved. No meat here! No leftovers either!
Winter Quinoa Bowls [vegan, gluten free, dairy free, soy free]
Salad Ingredients:
- 1 can white cannellini beans
- 1 cup uncooked quinoa
- 1 cup raw pecans
- 2 cups carrots
- 2 tbsp olive oil
- 1 tbsp maple syrup
- 1/2 tsp salt
Dressing Ingredients:
- 1/3 cup olive oil
- 1/4 cup Bragg’s ACV
- 2 tbsp lemon juice
- 2 tbsp maple syrup
- 2 tsp dijon mustard
- 1/4 tsp salt
- 1/4 tsp dried tarragon leaves
- 1/4 tsp dried thyme
Pre-heat oven to 375 degrees F.
Cook quinoa per package instructions. I use my rice cooker so it’s super hands off.
In a medium mixing bowl, add olive oil, maple syrup, salt and carrots (if using large carrots, chop them to bite sized pieces first). Stir until well coated and use a slotted spoon to scoop onto a greased baking sheet, making sure to leave the extra oil in the bowl. Then add the pecans and toss in the remaining oil. Add the pecans to another greased baking sheet.
Roast the carrots at 375 degrees F for 30-35 minutes. Add the pecans for the last 10 minutes (watch carefully so you don’t burn them).
While they are in the oven make the dressing. Combine everything in a small jar and shake until emulsified.
Once the carrots and pecans are done add to a large bowl with the drained can of white beans and the cooked quinoa. Add dressing and serve.
Optional: add steamed greens for an extra oomph in the greens department. We added a small handful of chopped collards to ours.
I wasn’t sure if they would like the dressing, but they totally did. I can’t emphasize it enough, they loved this dish.
