Wednesday, January 16, 2013

Pinterest's Roasted Veggie Quinoa Salad




 

I've tried a lot of the stuff I've seen on Pinterest and I would definitely say the vast majority of it turns out to be awesome!  I found this recipe a few weeks ago and have already made it twice.  It is unbelievable.
Here is the blog it came from:  The Talking Kitchen

In case you haven't been gobbling quinoa down by the bucket loads like I have, you should know that it is being called a "super food" everywhere.  You can read about the benefits anywhere, but, here is a link to give you an idea:  SUPER FOOD
So, it feels good to be eating something that is good for you but this is not why I'm eating it & writing about it.  I'm doing so because it tastes like heaven.
I did my own minor spin on the recipe.   I don't like the way the directions were laid out so I'm going to re do here for  my convenience:

Off to the grocery shop to pick up Ingredients:
(For the quinoa) 
1 c. RINSED quinoa 
2 c. chicken stock or water for vegetarians 
1 tsp extra virgin olive oil 
4 cloves garlic, chopped 
1/2 tsp sea salt
(For the Roasted Vegetables) 
2 bell peppers, cubed 
1 zucchini, cubed 
1 squash, cubed 
1 red onion, cubed 
1 fennel bulb, cubed (Couldn't find but I do want to try when they are in season) 
4 garlic cloves, whole 
1 Tbsp Sage 
1 Tbsp Thyme 
2 Tbsp extra virgin olive oil 
Shiitake mushrooms
(For the Dressing) 
1/2 lemon, juiced and zested 
2 Tbsp extra virgin olive oil 
Fresh parsley

Method:
Preheat the oven to 350 degrees
Cube:
  • 2 bell peppers
  • 1 zucchini
  • 1 squash
  • 1 red onion
  • 1 fennel bulb, if it is in season
Throw above in a large bowl and add:
  • 4 garlic cloves, whole
  • 1 Tbsp Sage
  • 1 Tbsp Thyme
  • 2 Tbsp extra virgin olive oil
  • Shiitake mushrooms
Mix that together and place on a cookie sheet that is lined with aluminum foil that is greased with extra virgin olive oil.  Bake for an hour or so @ 350

Next, in a small saucepan, heat 1 tsp of extra virgin olive oil over low heat and add 4 chopped garlic cloves, saute for a minute or so, then add the 1 cup of rinsed quinoa and 2 cups of chicken stock. Bring to a boil, cover and reduce heat to a simmer. Cook for about 20 minutes. Turn off heat, let sit for 5 minutes and fluff with a fork.

Now for the dressing- In a small bowl mix together:
  • 1/2 lemon, juiced and zested
  • 2 Tbsp extra virgin olive oil
  • a couple of pinches of fresh parsley

Now add together the Quinoa, carmelized veggies, and the dressing and then....ENJOY!




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