Quinoa doesn’t have to be relegated to being a base, it can also be a topper! Here, it’s broiled until crisp then sprinkled over the salad.
Prep these vibrantly colored veggie patties on Sunday, then simply heat them up during the week. Serve on buns or in lettuce wraps with our speedy Lemon Avocado Sauce smothered over top.
Peak-season asparagus is lightly grilled then tossed with arugula, roasted beets and strawberries in this colorful, warm-weather salad.