Power Vegetarian Cobb Salad
Super yummy quinoa bowl meets vegetarian cobb salad! This bowl is gluten free and vegan if you omit the cheese!
Equipment
Ingredients
- FOR THE SALAD
- 1 cup quinoa cooked to package directions
- zest of 1 lemon
- 2 tablespoons minced dill
- 2 tablespoons minced basil
- salt and pepper to taste
- 8 cups dark green salad blend
- ½ cup blue cheese crumbles
- ½ cup halved cherry tomatoes
- 1 avocado diced
- FOR THE DRESSING
- 1 bulb roasted garlic
- juice of 1 lemon
- 1 tablespoon honey
- ⅓ cup olive oil
- salt and pepper to taste
Instructions
- For the dressing, combine all ingredients in a small blender or food processor until smooth. Taste, and add salt and pepper to your preference.
- Make the quinoa. Combine the quinoa, lemon zest, and herbs with some salt and pepper to taste.
- Assemble the salads by arranging the greens, quinoa, tomatoes, avocado, and blue cheese evenly on plates, then drizzle with the dressing. Enjoy!
Notes
To roast the garlic, wrap an entire bulb of garlic in a small piece of tin foil. Roast at 450F for 30 minutes, then let cool until you can handle the garlic. Remove from the foil and squish the garlic cloves (discard the skin) into the food processor or bowl you are using.
I love this power greens salad for meal prep! I prep all of the components EXCEPT the avocado and store them separately, then build a quinoa bowl and scoop on some avocado when I'd like to eat.
Tried this recipe?Let me know how it was!