Root Vegetable & Quinoa Salad

In Food, Lunch by Devin BowesLeave a Comment


1 cup quinoa
2 cups vegetable broth
1 carrot
1 sweet potato
kale and spinach leaves; handful of each
1 can pinto beans; drained & rinsed
1/4 cup chopped red onion
1 clove garlic
1 zucchini
1/2 slab extra firm tofu; drained and chopped into cubes
1 Tbsp olive oil
1 cup water


  1. In a medium sized pot, bring vegetable broth and quinoa to a boil; once boiled, cover and bring down to a simmer for 15 minutes or until all liquid is absorbed
  2. While quinoa is cooking, slice and dice up all vegetables and be sure beans are drained and rinsed. Allow tofu to dry out; let it sit on a paper towel.
  3. In a medium sized saucepan, add olive oil and heat on medium heat. Add garlic, red onion and sweet potato first, cook for 2 minutes or until sweet potato begins to brown.
  4. Add all other vegetables besides kale and spinach. Add tofu. Cook for 1 minute and then add water
  5. Bring down to a simmer and cover
  6. Once quinoa is finished, uncover and stir so quinoa does not stick to the bottom
  7. Add spinach and kale to vegetables and cook until wilted
  8. Combine with quinoa into a bowl and serve up!

    Perfect for meal prep to take with you on the go! Doesn’t even require to be re-heated if you don’t have access to a microwave for lunch.

The human behind the food

All recipes have been prepared by Devin Bowes, owner of Nutrication Wellness.