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Quinoa and Roasted Vegetable Salad

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Updated: 11/4/21

Flavorful and colorful! Chef Bobby's MWLC Quinoa and Roasted Vegetable Salad

Quinoa and Roasted Vegetable Salad

Servings:
1 3/4 Vegetables
1 Starch

Suitable for all Freedom and FastTrack meal plans

Ingredients:

Dressing:
Juice from 1 Fresh Lime
2 tsp. Apple Cider Vinegar
¼ tsp. Chili Powder
1/8 tsp. Cumin
1/8 tsp. Fresh Garlic, minced
1 tsp. Fresh Parsley, chopped
1/8 tsp. Thyme

Salad:
¼ cup Fresh Baby Arugula
¼ cup Zucchini, oven roasted
¼ cup Quinoa, cooked
2 Tbsp. Cilantro, divided, chopped
5 Cherry or Grape Tomatoes, halved and oven dried, 30 minutes

Preparation:

Dressing: All the ingredients together in a medium bowl.

Salad: In the dressing bowl, lightly mix together the cooked quinoa and dressing. Add in cilantro, tomatoes and the oven roasted veggies. Toss all ingredients together. Place on chilled salad bowl and enjoy.

*Results may vary. Minimum purchase required. Some restrictions apply and discounts may not be used for online purchases.
When you enroll in a Medical Weight Loss Clinic program, the length of your program will be determined by you and the staff based on the amount of weight you want to lose and how quickly you want to lose it. Your actual weight loss will be determined by many factors, including, but not limited to: your medical circumstances, the plan you choose, adherence to the meal plan and use of nutritional supplements. Your goal and program duration information will be given to you in writing at the time of enrollment. As your program progresses, the rate you lose weight may change and you will have the opportunity to discuss this at every daily visit with your weight loss consultant, where changes to your meal plan and/or program can be made.