Quick, Easy, Nourishing Warm Salad to Energize Your Day
Power Greens & Grains
by Julia Collins
Owner/Founder, Soul Society Yoga | Kent Island, Maryland
There’s something about coming home from an adventure that makes you appreciate the simple things—like a really good meal. On our way back from skiing in Breckenridge, Colorado, I had a version of this salad that was so divine I knew I had to recreate it at home. It was everything I crave in a meal: hearty, flavorful, and packed with nutrients that make me feel truly nourished.
As soon as we got back, I pulled out one of my go-to cookbooks, The Forest Feast Mediterranean: Simple Vegetarian Recipes Inspired by My Travels by Erin Gleeson. This book never fails me when I need inspiration for plant-based meals that are both vibrant and satisfying. I found a similar recipe and, of course, made a few adaptations to suit my wintertime cravings.
Since I have a Vata dosha (if you know, you know. If you don’t, stay tuned for our Ayurveda workshop this spring!), I tend to prefer cooked foods in the colder months. So instead of raw greens, I wilted baby kale into the mix. I also opted for all quinoa rather than a blend of quinoa and rice to keep it light yet rich in protein—perfect after an invigorating Vinyasa yoga session. And because I love to add a little extra creamy goodness, I topped it off with half an avocado and a dollop of Ithaca’s lemon dill hummus—my absolute favorite.
The result? A warm, deeply satisfying meal that fuels me with energy without feeling heavy. It’s the kind of dish that works at any temperature—cold, room temp, or warmed up—making it the perfect make-ahead meal for busy yogis. Whether you’re heading to the gym, fitting in a quick workout, or flowing through a Soul Society yoga class, this meal will keep you feeling full, strong, and vibrant. And while people often ask if I’m vegetarian (the answer is no, but I eat mostly plant-based), this bowl is proof that plants provide everything you need to feel full, strong, and vibrant.
Power Greens & Grains Salad
Ingredients:
4 carrots, peeled and sliced diagonally
1 head broccoli, crowns trimmed
3 Tbsp olive oil, divided
1 tsp garlic powder (or to taste)
Salt and pepper to taste
1 cup quinoa, rinsed
1 garlic clove, minced
1/2 red onion, diced
3 handfuls fresh baby kale or spinach (or other favorite salad greens)
1/2 ripe avocado, sliced
1 Tbsp Ithaca lemon dill hummus (or your favorite hummus)
Lemon wedge
Optional: Lemon-Feta Vinaigrette (recipe below)
Instructions:
Preheat oven to 425°F. Line a baking sheet with parchment paper. In a large bowl, toss broccoli and sliced carrots with 2 Tbsp olive oil, garlic powder, salt, and pepper. Spread evenly on the baking sheet and roast for 20 minutes or until crispy around the edges. Set the large bowl aside for later.
Meanwhile, cook quinoa according to package directions.
While the quinoa is cooling, heat 1 Tbsp olive oil in a large skillet over medium heat. Sauté diced onion for about 5 minutes until soft. Add minced garlic, then toss in the baby kale or spinach, cooking just until wilted. Stir in the quinoa and let it fry slightly, allowing some crispy bits to form.
Transfer the quinoa mixture and roasted vegetables back into the large bowl and toss to combine.
Serve with sliced avocado and a generous dollop of hummus. Either drizzle with your favorite vinaigrette or simply squeeze a lemon wedge over top and toss.
Lemon-Feta Vinaigrette: Blend the juice of 1 lemon with 1/3 cup olive oil and 2 Tbsp good-quality feta cheese. Add a pinch of salt and pepper. For extra brightness, zest the lemon before juicing and stir the zest into the mixture.
This salad is nourishing, flavorful, and endlessly adaptable. Whether you're refueling after a hot yoga class, a gym workout, or just need a nutrient-dense meal to keep you going, it’s a winner. Try it out and let me know if you enjoy it as much as I do.
Love + Light,
Julia
Julia Collins, E-RYT 500 and owner of award-winning Soul Society Yoga brings two decades of movement practice, yogic study, and teaching to her classes. Julia has been influenced by many gifted and compassionate teachers along her yoga and spiritual path. She is certified by Joseph LePage in Integrative Yoga Therapy and Restorative Yoga, Jimmy Barkan in Hot Vinyasa, Cindy Lunsford in Hot 26 (Bikram) and Yin, and Life Changing Energy as a Certified Sound Healer. Additionally, her sound healing is greatly influenced by Austin Shook of Alignment Sound Energy.
Julia follows the Bhakti path of yoga – the yoga of loving and heartfulness — and frequently attends retreats and classes that nurture her spiritual practice.
Julia has been a freelance writer and editor for the past 15 years, contributing to companies such as Salesforce, Blackboard (now Anthology), Erickson Senior Living, EverFi, HSS, Labster, and more.
She lives on Kent Island, in Maryland, with her husband, Dan; two children, Kingsley and Will; and two dogs, Belle and Woody.