This is ‘Eat the Rainbow’ served up on a platter! It’s gorgeous, nutritious and downright scrumptious! Roasting vegetables with orange segments is genius, they flavor the veg and become deeply sweet in process.
This Roasted Orange Vegetable Salad with Quinoa Slaw might be my new favorite platter meal!
Roasted Orange Vegetable Salad
1 package of pre-cut slaw; ie. kale & broccoli slaw or plain broccoli slaw
1 cup dry quinoa + 2 cups water
3 tbls ghee, grass-fed butter or olive oil
1 tsp veggie or Italian seasoning
1 head broccoli
+ Other veggies to roast, such as: 2 carrots, 1 sweet potato & 1/4 cabbage (choose what you like to eat)
3 large cloves garlic
1 tsp Himalyan pink salt
½ cup slivered almonds or pumpkin seeds
Optional: crumbled feta or goat cheese (choose DF options accordingly)
Directions: Heat the oven to 425 degrees.
Smash the garlic cloves, set aside. Break the broccoli into florets. Slice other veggies. Toss veggies with 1 tablespoon oil in an oven-proof dish. Slice orange, toss with the veggies. Sprinkle with salt. Place in the oven for 20 minutes. Mince the garlic, toss over the veggies and roast for another 10 minutes.
Melt 1 tablespoon ghee in a stovetop pan. Add two big handfuls of slaw into the pan and the seasoning, saute for 1 minute.
Make the QUINOA SLAW: Rinse the quinoa, add to the pan along with 2 cups of water. Bring to a boil, cover and reduce heat to a low simmer. At 10 minutes turn off the heat and let sit.
In a small skillet, heat the remaining tablespoon of ghee. Add the slivered almonds, simmer till golden brown. Sprinkle with a few pinches of salt. Stir in another two cups of the slaw to the cooked quinoa. Taste, adjust seasoning as needed. Note: this Quinoa Slaw is great on its own topped with the toasted nuts and seeds.
Arrange with roasted veggie onto a platter, spoon on the quinoa. Top with half of the toasted slivered almonds/pepitas and cheese (if using).
A Photo definition of ‘Eat the Rainbow’!!