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