This dish is delicious, filling and easy to throw together on a fall evening. The quinoa and hummus are high in protein to help tired muscles repair, while the kale’s high vitamin K content is good for healthy bones.
Roast the Veggies
- Cut up any veggies you’d like to roast into thick strips or cubes. I love cubed carrots, Brussels sprouts and sweet potatoes or butternut squash.
- Place them on a BBQ grill tray. Toss with olive oil, salt and pepper, cumin, maple syrup or any of your favourite spices.
- Throw the tray on the BBQ until the veggies are golden and sizzling, about fifteen to twenty minutes. The veggies can also be roasted on a baking tray in the oven at 400°F.
While the veggies are on the BBQ, make:
- Quinoa: Bring ½ cup of quinoa and 1 cup of water to a boil. Simmer on low heat until the water has evaporated. Fluff with a fork when done.
- Hummus: Puree some chickpeas, or your favourite beans, in a blender and add olive oil, lemon, garlic, cumin and a touch of salt and pepper.
- Kale: Tear up some kale and massage it with olive oil in a bowl until it shrinks a lot.
- Dressing: Mix a spoonful each of Dijon and grainy mustard together with equal amounts of apple cider vinegar and olive oil.
- Toppings: Chop up an avocado and some cooked beets.
- Place the massaged kale in individual bowls.
- Top with cooked quinoa, roasted veggies, avocado and beets. Drizzle with dressing and add a dollop of hummus.
- Garnish with some feta or pecorino cheese and toasted pumpkin seeds.
Enjoy with tired friends!
This Dancer’s Kitchen recipe was provided by Shana Troy, a Montréal-based dancer and fitness instructor.
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