Vegan Recipe: Warm Spring Quinoa Salad

I LOVED this meal the other night. The warm, crisp veggies 

were bursting with flavor and the fresh lemon juice 

added a tangy spring-fresh feel to the dish.

Ingredients

Serves one

Extra virgin olive oil

2 cloves of garlic, minced

3 mushrooms, thinly sliced

lemon pepper salt

dash of garlic salt

1/2 yellow bell pepper, sliced 1/2"

1/2 orange bell pepper

5 asparagus, cut into 2-3" pieces

1/2 zucchini, cut into 1/2" slices

handful of small tomatoes

2 cups cooked quinoa

1-2 lemons, cut in half

How To

1. Drizzle oil in a saute pan and heat on med-med/high heat.

2. As oil starts to heat, add garlic to pan.

3. Add sliced mushrooms to pan and coat in oil.

4. Season mushrooms with lemon pepper salt and garlic salt to taste.

5. After you saute the mushrooms for about 2 minutes, add the rest of the vegetables to the pan.  

6. Add a little more oil and seasonings to coat the veggies.

7. After you saute the veggies for 3 minutes, add the quinoa to the pan. Stir occasionally.

8. Stir the veggies and quinoa often until the mixture is warm but the veggies are still warm.

9. Garnish with lemon halves and serve.  Drizzle the salad with fresh lemon juice before eating. 

A heaping plate of goodness :)