This stacked vegan entrée is not only beautiful to look at, but it's nutrient-rich and satisfying. It’s the perfect fusion of summer flavors and colors, to be enjoyed outdoors surrounded by friends and family. Begin with a bed of baby spinach, crisp and fresh, loaded with iron, beta-carotene, and vitamin C. Top with an earthy grilled portobello mushroom, filled with antioxidants. Toasted quinoa adds complete protein to your meal that is both nutty and crunchy. Then there’s the juicy and grilled tomatoes, infused with cancer-fighting lycopene, that melts in your mouth. Fresh avocado and roasted red peppers add creaminess and sweetness, with anti-inflammatory benefits and free-radical protection. Now finish with Green Goddess dressing, crispy sprouts, and sunflower seeds to make your skin glow with additional vitamins and minerals. I bet there will be no leftovers to these Toasted Quinoa Vegetable Stacks.

Toasted Quinoa Vegetable Stacks With Green Goddess Dressing [Vegan]

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