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?

XO

Food : Warm Summer Veggie Spaghetti with Artichoke Tapenade

While scanning the shelves at my local Trader Joes earlier last week, I found a yummy looking jar of Artichoke Tapenade.  I couldn't pass it by, so I added it to my pantry and quickly forgot about it.  Yesterday I found myself running an impromptu and very unorganized grocery run - while out, I remembered that little jar of tapenade.  Hmm?  What can I make with that?  Dinner!  I threw some veggies in the cart and headed home.

Now I know tapenade is for topping crackers and crostini, but I thought it would make a nice "sauce" for my summer veggie pasta.  I was right!  This meal turned out perfectly {and beautifully}!  Hubby thought it tasted like a dish from a fancy restaurant, and helped himself to more than one helping.  I'll definitely be making this again.  

Hope you enjoy! 

{Sorry this photo was a quick iPhone snap - next time I'll get a better pic with my Nikon.}

Summer Veggie Spaghetti with Artichoke Tapenade

1/2 lb Spaghetti Noodles, cooked according to package {I use rice, quinoa or corn noodles}
1/4 C Artichoke Tapenade {I'm sure a olive oil and garlic paste or a pesto would work nicely as well}
1 Bunch Asparagus, halved and steamed
1/2 C Cherry Tomatoes, halved
1/4 C Sliced Mushrooms, sauteed in olive oil
1 T Olive Oil
Salt & Pepper to taste
Fresh Grated Parmesan Cheese

1. Prepare spaghetti as directed.  Meanwhile steam asparagus, and saute mushrooms.
2. Once fully cooked, drain spaghetti.  Return spaghetti pot to stove and add olive oil, artichoke tapenade and noodles - fold till noodles are coated.
3. Fold tomatoes, mushrooms and asparagus into noodle mixture and add salt and pepper to taste.
4. Serve and sprinkle with parmesan cheese.  Enjoy!

-image via danya collyer.