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

Greek Pasta Salad

I'm a total foodie.  I love everything about food, it's an experience involving all of the senses.  I love creating it.  I love making it beautiful.  I love smelling it.  I love sharing it.  I love watching/hearing someone enjoy it.  And most of all, I love tasting it!  Needless to say, when g-free entered my vocabulary, for a the first few days it felt like more of a death sentence than anything else.  However, that didn't stop me from enjoying food again.  I was (and still am) determined to make my g-free recipes taste just as phenomenal as the gluten filled recipes, if not better.  My g-free conversion this week was Greek Pasta Salad.  It was mostly born from a craving for a cold summer salad (not involving green leafy veggies, cause that all too often becomes my go-to lunch) and a combination of what was in my pantry and fridge at that particular moment.  I would possibly make a few changes in the future, but here's what I came up with (hubby helped himself to several servings, so it's safe to say it was a hit).

Greek Pasta Salad

1 Package Quinoa Elbow Noodles (I'm sure rice spirals would work wonderfully for this dish)

1 Package Chopped Grape Tomatoes

1 Can Chopped Black Olives

1/2 Cup Crumbled Feta Cheese

3 Tablespoons Chopped Italian Parsley

1 to 1 1/4 Cup Greek Salad Dressing (I used Ken's - from the ingredient label it seems to be g-free, and I don't react to it, but double check it if you definitely have Celiac)

3 Tablespoons Balsamic Vinegar

Olive Oil to taste

Pinch of Sea Salt & Black Pepper (to taste)

1. Prepare noodles as package instructs. Rinse noodles under cold running water and let dry.  (My quinoa noodles need a little longer to cook than the package says, otherwise they end up a bit too firm.)

2. Prepare chopped ingredients & set aside.

3. In a large bowl, combine noodles and wet ingredients.  Fold in tomatoes, olives, cheese, parsley, salt & pepper.  

4. Cill for 1 hr if you'd like for flavors to meld.  Otherwise - enjoy!