If you think you’re not getting enough greens, eat this.

This recipe was a godsend during my cleanse, when there were so many veggies on the do-not-eat list. I admit, it’s not great without the avocado, so I hope for your sake that you like them.


2 c vegetable broth
1 tsp salt
1 shallot, finely chopped
1.5 c quinoa (white)
2 jalapeno peppers, seeded & diced
9-10 asparagus stalks, diced
2 handfuls green beans, diced
1 zucchini, cut into chunks
1 tbsp olive oil
1/4 c parsley
3 handfuls baby spinach
2-3 avocados (1/2 per serving)

Preheat the oven to 425 F. Simmer the vegetable broth and salt over medium heat, then add the quinoa. Bring to a simmer, then lower the heat and cover. Simmer for 20 minutes, adding the shallot in the last 5 minutes. When cooked, fluff with a fork and add the parsley and spinach to wilt.

While the quinoa is cooking, place the other vegetables on a sheet pan and toss with the olive oil. Roast for 12-15 minutes, until golden and tender. Add to the quinoa and serve with 1/2 avocado. Makes 5 servings.

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