Meet Alex Caspero
Alex Caspero is a Registered Dietitian, Plant-Based Chef and Yoga Instructor. She aims to cut through the nutrition noise by providing real-life, nourishing tips for body and mind. Learn more about Alex.
Are you loving the Olympics right now? BL and I have been glued to the TV every night, living and dying with each event. Gah, it’s so, so exciting. And we’re just on the couch. I can’t imagine the pressure and excitement the actual athletes much feel.
Except for the fact that the games are completely ruining my bedtime, I wish they would go on forever. I can’t remember the last time I’ve been this excited about a TV show, and I’m loving the laziness of snuggling on the couch, eating dessert and wondering why my parents didn’t enroll me in gymnastics at age 3.
I arrived home from Maine late on Wednesday night to an empty fridge and pantry. How does this happen? BL’s been by himself for the last four days and I’m pretty sure he’s survived on trailmix and cereal. He’s a nice reminder that not everyone is obsessed with their next meal. He’s the yin to my yang.
I planned on saving the major grocery shopping for the weekend, so decided to put together a quick salad option to get us (me) through until then. This roasted zucchini, tomato and quinoa salad is so light and effortless, it’s the perfect summer side dish.
We all know how I feel about roasted vegetables, so no surprises here. A generous portion of roasted zucchini, squash and tomatoes starts this salad off right. Our tomatoes are almost ripe in the garden and I’m counting the days until I’m swimming in ripe, red tomatoes. That is, if the squirrels don’t get them first.
Then we add in fluffly cooked quinoa, because I have a mountain of it in my cupboard. Of course, any grain will do. Farro, couscous, orzo, it all works!
Because it’s the dead of summer, it’s a sin not to garnish every meal with liberal amounts of fresh basil. I made a simple vinaigrette with lemon juice and olive oil along with fresh cut basil leaves. It’s fragrant, delicious and the perfect dressing for the quinoa and vegetables. Lastly, a sprinkle of toasted almond slivers for crunch and creaminess. I thought about using pine nuts instead, but wanted to keep this dish fairly inexpensive and accessible.
We ate this for dinner last night and I plan on it being lunch today. Packed with protein and fiber, enjoy this yummy, plant-based salad.
If you try this recipe, let me know! Leave a comment, rate it, and tag your Instagram photos with #delishknowledge . I absolutely love seeing your creations. Happy cooking!Print
Roasted Summer Squash and Quinoa Salad! This side dish is perfect for summer or dinners. Roasted zucchini, squash and tomatoes with quinoa and a lemon-basil dressing. Vegan and GlutenFree.