Thursday, March 14, 2013

Warm Quiona & Roasted Veggie Salad

So on date night a few weeks ago, food-spiration struck as soon as my quinoa salad was placed on our table.  Warm and crisp, light yet substantial - such a nice change to my salad routine.  I knew it wouldn't be long before I would be recreating a version of my own.  Tired of hummus and rice bowls, this afternoon was the perfect time to give it a try.  {And now...I'm slightly obsessed.}

So here it is....let me know what you think!

Warm Quinoa & Roasted Veggie Salad

- 1 C Quinoa, rinsed
- 2 C Gfree Chicken Stock
- 1 t Salt
- 2 Cloves Garlic, minced
- 1 Roasted Red Bell Pepper
- 1 Can Artichoke Hearts, quartered
- 1/4 C Walnuts, chopped
- 1/4 C Dried Cranberries
- Arugula
- Goat Cheese
- Balsamic Vinegar & Olive Oil {or a vinaigrette dressing of your choice}

  1. Combine chicken stock, salt and quinoa in a small pan and bring to a boil.  Cover and let simmer on low for 15 minutes.
  2. Fold garlic, pepper, artichoke, walnuts and cranberries into cooked quinoa.  Salt and pepper to taste.
  3. Scoop quinoa mixture onto a bed of arugula and top with crumbles of goat cheese and drizzle dressing over top and dive in!

What do you think?  Do you love warm salads?


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