Feta-Root Vegetable Medley
Lemony Quinoa with Spinach
Ingredients
- 2 (8.8-oz) pkg refrigerated cooked red beets, diced
- 1 (10-oz) pkg shredded carrots
- 1 large turnip, peeled and cut into matchsticks
- 2 shallots, sliced
- ½ cup vegan olive oil vinaigrette
- 2 avocados, sliced
- 1 cup crumbled feta cheese
- ¼ cup roasted, salted pepitas
Instructions
- Toss together beets, carrots, turnip, shallots, and vinaigrette in a large bowl. Cover and refrigerate 15 minutes.
- Serve over Lemony Quinoa with Spinach recipe. Top with avocado, cheese, and pepitas.
Side Dish Ingredients
- 2 (3-oz) pouches boil in bag tricolor quinoa
- 1 lemon
- ½ (5-oz) pkg baby spinach
- 2 Tbsp olive oil
- ½ tsp salt
Side Dish Instructions
- Cook quinoa according to package directions.
- Grate zest and squeeze juice from lemon. Stir lemon zest and juice, spinach, oil, and salt into quinoa.
Nutritional Information
| Main | Side | Total | |
| Servings | 6 | 6 | |
| Calories |
361
|
192
|
553
|
| Fat (g) | 30 | 8 | 38 |
| Sat. Fat (g) | 7 | 1 | 8 |
| Protein (g) | 8 | 7 | 15 |
| Carb (g) | 20 | 25 | 45 |
| Fiber (g) | 8 | 4 | 12 |
| Sodium (mg) | 446 | 208 | 654 |
| T. Sugs (g) | 8 | 1 | 9 |
| A. Sugs (g) | 0 | 0 | 0 |
Plant Based Meal Plan
This recipe selected from the eMeals Plant Based Meal Plan.
Each Dinner Plan Includes:
- Seven Dinner Menus
- Matching Grocery List
- Access via App or Online
