QUINOA SALAD WITH ROASTED VEGETABLES, YELLOW AND RED TOMATOES, CUCUMBERS, YELLOW PEPPER AND AVOCADO PLATTER

I found myself particularly hungry and, since I had some roasted vegetables from the day before I decided to vary my menu. I made a Quinoa salad with all of the roasted vegetables that I had on hand, specifically red onion, red and orange peppers, zucchini and eggplant, and I complimented the resulting salad with my normal fresh vegetables… tomatoes, cucumbers, yellow peppers and half of an avocado. I decided to go with my protein intake, so I added to the quinoa salad some shaved parmesan cheese and 1 1/2 tablespoons of sliced raw almonds. Extra Virgin Olive oil, white balsamic vinegar, and salt and pepper to taste. No bread for me this time! I can tell you, I barely finished my platter and I was so satisfied that I did not have a real dinner at night. I had a bowl of vanilla yogurt later in the evening!

With summer here, you can easily make this quinoa salad for dinner consuming as much as you require to feel satisfied, and in turn just have a fresh vegetable plate for lunch, perhaps adding some other type of vegetables to satiate your hunger.

Bon Appétit!