Vegan Organic Quinoa Salad with Roasted Tomato, Broccoli and Yellow Bell Pepper Pesto

Tonight after my meetings came home and wanted to make dinner. So, This dish for somebody eats meat i think organic chicken breast or turkey cutlet will be great with this dish.
Vegan Organic Quinoa Salad With Roasted Tomato, Broccoli and Yellow Bell Pepper-Pesto sauce
Ingredients: serves 2
Ingredients: 1 and 1/2 cup of cooked quinoa, 3 tbs of chopped yellow onion, salt, pepper, 1 cup of cooked black beans, 1/4 bunch of Italian parsley
! Big tomato, cut in half
1 head of organic broccoli, cleaned and steamed, than chopped
1 yellow bell pepper, cleaned and cut on chunks
For the pesto: basil, garlic, olive oil, pine nut, salt, pepper ( you can make it ahead and use just part of it for this dish. The rest leave it i in the refrigerator for pasta or use it on Salmon and chicken breast ) the next day.
This is an option: 2 organic chicken breasts , or 2 filet of turkey ( 5 OZ each )
In a mixing bowl add, quinoa, black beans, onions, parsley and season with salt, pepper, set aside.
In a 400 f oven roast the tomato seasoned with salt, pepper, olive oil for 25 to 30 minutes. At the mean time roast the yellow bell pepper drizzled with some olive oil, salt pepper for 15 minutes.
In a blender with 2 tbs of filtered water add the cooked yellow bell pepper and puree , set aside.
For the vegetarian you can add feta cheese
For the chicken breast , slice it rub it with olive oil, salt pepper.In a 400 f oven roast it for 12 to 15 minutes. The turkey cutlet, season with salt pepper and saute for few minutes on each side.
In A clean plate arrange the quinoa salad, add half of a tomato, chopped broccoli and drizzle with yellow bell pepper sauce and pesto.
For the Chicken or turkey you can serve it as a second dish
Food photography, food styling by Chef Momo

This entry was posted in Recipes. Bookmark the permalink.

Leave a Reply

Your email address will not be published. Required fields are marked *