I spent this weekend with my mom and my sister.
It was a much-needed weekend with family, and we spent a lot of time exercising, relaxing, and eating well.
In July, my parents sold their house and moved to Singer Island in Florida. They’ve been coming down here for years during the winters (they bought a condo years ago) and they finally decided to take the plunge and move here full-time.
While my father still flies up every couple of weeks for work, they’ve really settled into Florida life well. And after a weekend, I understand why!
Living in a place that’s warm year-round really lends itself to being healthy. There’s no “it’s so cold out, all I want is mac and cheese!” Instead, you want refreshing salads, crunchy sandwiches, and lots of water and iced tea.
You’re more motivated to go outside and do things! Every day we were here, we worked out and had a healthy lunch.
The first day we were here, my sister and I ran four miles. (Felt so good to run again!)
The next day, we did a private Pilates session. (My abs are killing me!)
The next day, we went to an Orange Theory Fitness class. (How much fun!)
We went to this place Christopher’s Kitchen in Palm Beach Gardens twice for vegan lunches and it re-affirmed my love of vegan food – it’s just so nourishing, filling, and makes you glow from the inside out.
It was a much-needed weekend, I feel rejuvenated (thanks to the exercise, sun rays, and healthy eats), and I’m happy to be going home and continuing the healthy stride at home.
This recipe is one I’m going to be making on repeat all fall and winter – it’s easy (just toss together roasted spiralized veggies with quinoa!) and saves well in the refrigerator.
This dish is filling, flavorful, protein-packed, and colorful. It would go well with some goat cheese, too – it’s definitely a versatile dish.
You could even fill a whole wheat wrap with this quinoa dish (and maybe add some avocado or hummus for more texture and to bind it all together.)
However you decide to enjoy this, I hope it makes your weekly dinner routine!
Now you can watch a cooking video of this recipe:
Nutritional Information & Recipe
Weight Watchers SmartPoints*: 13 points
*These points were calculated using the official Weight Watchers SmartPoints calculator. We are in no way affiliated with Weight Watchers, we are providing this information based on popular demand.
Roasted Spiralized Vegetable and Quinoa Bowl
- 1 cup quinoa
- 2 cups water
- 2 large parsnips peeled, Blade D, noodles trimmed
- 1 large carrot peeled, Blade D, noodles trimmed
- 2 medium red onions peeled, Blade A, noodles trimmed
- 1 yellow bell pepper Blade A, noodles trimmed
- 1 medium sweet potato peeled, Blade C, noodles trimmed
- 2.5 tablespoons extra virgin olive oil + more to drizzle
- salt and pepper
- 1 teaspoon garlic powder
- 1/2 teaspoon dried thyme
- 1/4 cup sliced almonds
- Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper.
- Place the quinoa and water in a medium pot and bring to a boil. Once boiling, cover, reduce heat to medium low and simmer until water absorbs, about 15 minutes. Add water if needed as the quinoa cooks. Fluff up with a fork when done.
- Meanwhile, place all of the spiralized veggies on the baking sheet and add the olive oil, salt, pepper, garlic powder, and thyme. Toss together to combine well. Spread the seasoned veggies out on the baking sheet and roast in the oven for 20-25 minutes or until softened. Halfway through, toss the vegetables.
- While veggies roast and quinoa cooks, place a small skillet over medium-high heat. Once pan is hot, add the sliced almonds and toast for 5 minutes or until fragrant and lightly browned. Set aside in a bowl or plate.
- Place the quinoa and roasted veggies in a large mixing bowl along with the almonds and toss well. Divide into bowls and serve, drizzle with extra olive oil (if desired.)