Ingredient-conscious foodie, Melissa Devaux created a takeout spot catering to restrictive diets after struggling to find anti-inflammatory meal options. Her motto: "Eat what makes you feel good from the inside out."
Kitchen Melissa offers convenient, healthy, prepared meals free from gluten, dairy, sugar, soy, and seed oils. Meals are ready to heat and eat, with options for pre-order, delivery, or in-store pickup. Explore bi-weekly menus, catering services, and special holiday dishes for nutritious, delicious, hassle-free dining.
Roasted Vegetable Quinoa Salad
Ingredients:
2 beets
2 Sweet potatoes
1 carrot
1 turnip
1 Delicata squash
2 cups arugula
2 cups spinach
⅓ cup Pumpkin seeds
8 oz blackberries
1 cup tri colored quinoa
6 tablespoons Extra virgin olive oil
2 tablespoons Apple cider vinegar
Sea Salt
Directions:
Preheat oven to 400°.
Wash and dice the beets, sweet potatoes, carrots, turnips and squash. Arrange vegetables on a sheet pan. Add 3 tablespoons Extra Virgin Olive Oil and salt to the vegetables and toss to combine. Bake for 18-20 minutes.
Cook the quinoa according to package directions. Wash the blackberries, arugula and spinach. Toast the pumpkin seeds by adding them to a preheated skillet on medium low. Tossing until fragrant.
Once everything is cooked, let cool for 5 minutes. Prepare your salad dressing by adding 3 tablespoons of EVOO, 2 tablespoons of apple cider vinegar and a pinch of salt. Stir to emulsify.
Get a serving dish and start to layer your salad. First put down the spinach and arugula. Next add spoonfuls quinoa. Then layer the roasted vegetables, sprinkle on the pumpkin seeds and the blackberries. When ready to serve, add the dressing.
kitchenmelissa.com
"Eat what makes you feel good from the inside out."