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Short on time? Try this Make Ahead Meal!

Want to be Supermom? Well I do but sometimes I fail miserably! I have been attempting to try new recipe at least once a week lately. I have my old standards that I can make in my sleep but sadly my family is getting tired of the same rotation.  I'm doing my best to branch out.    The problem I have is that I have little to no time in the afternoon/evening to cook since I'm usually driving my boys to soccer practice. However, I came across a recipe this week that can be made well in advance and then tossed to together and reheated. It is filling, delicious and can be customized to the less adventurous taste buds in your family. An additional bonus is that the dressing is also delicious on a regular green salad and keeps in the refrigerator really well. Make the quinoa, dressing and veggie mixture ahead of time so that when your tired and hungry you can toss it together and enjoy! Make sure to make extra because it is great for lunch the next day too!

Green Goddess (or God) Quinoa Bowl (adapted from Forks Over Knives)
(9 servings)

Ingredients for the Bowl

2 1/4 cups quinoa rinsed and drained
9 cups of sweet potatoes or butternut squash peeled and cubed
1 lb and 2 oz. baby kale or other greens of your choice
4 1/2 red peppers, chopped
1-2 cups mushrooms roughly chopped
1/2 cup toasted pine nuts

Ingredients for the Dressing

2/3 cup lemon juice
1 1/4 cups raw, unsalted cashews, soaked
1 1/2 cups packed fresh basil
1 1/4 cups packed fresh parsley
1/4 cup tahini, divided
3 tablespoons pure maple syrup
2 1/4 teaspoons Dijon mustard
2 1/4 cloves garlic
1 1/4 teaspoons salt


  1. Soak the cashews in hot water for 10-15 minutes.
  2. Bring quinoa and 4 1/2 cups water to a boil in a saucepan.  Reduce heat to low, cover and simmer for 20 minutes.  Remove from heat and let cool.
  3. Make the dressing by combining lemon juice and garlic with remaining in ingredients, 1 1/2 cups water and half the tahini in a blender.  Puree until smooth.  Add remaining tahini if a richer texture is desired and water if needed to thin the dressing.  Season to taste with additional salt and pepper if needed.
  4. Preheat the oven to 400 degrees and roast the sweet potatoes or butternut squash for approximately 25-30 minutes of until fork tender.  Remove them from the oven and place in a large sauce pan and add kale and remaining vegetables.  Saute until desired tenderness.
  5. Layer quinoa then vegetables then dressing in a bowl.  Sprinkle with a few toasted pine nuts and enjoy.

****Any vegetables can me substituted depending on what you like or what you have available in your refrigerator***

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