Tonight’s dinner was colorful, packed with nutrients and immunity boosting ingredients, and easy to prepare. I didn’t realize while making it, but this dinner is full of reds & greens. Tis the season!
I wanted a dinner that would fill us up — not just with empty calories, but with seasonal, healthy, whole foods.
First, I roasted beets with a little grape seed oil and garlic.
While those were roasting, I cooked a mixture of quinoa and red lentils.
I also simply sauteed brussels sprouts and red onion with a bit of sea salt.
I piled all of these ingredients on a bed of arugula, and sprinkled almonds and pomegranate seeds on top. Yummm!
I served this with a homemade miso dressing (3 T chickpea miso, 3 T tahini, 1 T lemon juice and about 3/4 C water – all brought to a boil and then left simmering to thicken).
I love when a meal looks as beautiful as it tastes!
What do you think of the smaller photos? I thought that the large photos may be a bit difficult to see, and they probably take longer to load. I’d love your feedback!