Tuesday, May 22, 2012

Accidental Yummy

This is what happens when life gets crazy and you are supposed to bring a side dish to a potluck.

I had made a pot of quinoa in a fit of healthiness which has been sitting in the fridge. I will admit to being prejudice against quinoa. It is too hip for its own good. All healthy and full of protein. It is like the doll of Pinterest. :) I also don't really like the taste...unless in this soup, or dressed with a sweet dressing.

We were running late. Entertaining the kiddo, caring for our sick pug, and working on our yard the day flew by. Before I knew it I had 20 minutes to get a side dish, myself and the kiddo ready to run out the door. With a quick glance in the cabinets I came up with a small sweet tater, half a sad onion, a few stalks of celery and the tail end of some fennel.

Employing my favorite cooking method (ROASTING!) I cubed up everything up very small (knowing I didn't have much time to roast the veggies) and threw them onto a baking pan and into the oven they went for 15 minutes at high heat.

I tossed the roasted veggies and quinoa together with a quick vinegrette and we ran out the door.

Only 15 minutes late. :)

It wasn't until we sat down to dinner that I actually tasted the final product. I was pleasantly surprised with the outcome! The roasted veggies and sweet dressing complimented the the texture of the quinoa. A surprise hit.

This is barely a recipe, but you get the drift.
Roasted Quinoa Salad
4 cups cooked quinoa
drizzle of olive oil
3-4 cups assorted veggies, chopped very small
(Ideas: sweet tater, carrots, onions, garlic, celery, fennel, zuchini)
2 tablespoons olive oil
2-3 tablespoons balsamic vinegar
1 tablespoons honey or agave syrup (or maple??)
salt and pepper

Preheat oven to 400 degrees
1.  Lay vegetables in a single layer on a baking tray. Drizzle with olive oil.
2. Bake 10-20 minutes until all the vegetables are browned.
3. In a large serving bowl combine quinoa and roasted vegetables. Dress with olive oil, balsamic, honey and salt and pepper. Toss well. Taste and adjust seasoning as needed.

PS. Don't forget to enter my OXO salad dressing shaker!
PSS. I still have a few spots available in my Sooper Summer Cooking Camp. Check it all out here.


  1. That sounds delicious! I love culinary serendipity. :)

  2. I am not a fan of quinoa unless it is buried under pumpkin and cinnamon and maple syrup in my breakfast bowl.