What I ate: Quinoa Salad

So, here's the thing. 

I've been really enjoying the "What I ate" posts. 

What can I say? I love food.

I love cooking. I love taking photos of my food.

I love talking about how delicious it was when I ate it. 

Now, I want to know, are you enjoying the "What I ate" posts?
Because I have been considering whether to make it a weekly feature on my blog!

I know, long time coming right? 

I have realized that although I seem like a cool aunt and do things all willy nilly

we need a little structure around here.

So, as long as you all are down for it,
What I ate Wednesdays will become a thing...

whaddya' say?? are you up for it?

---------------------------

Quinoa. I've been eating it for over four years, have known how good it is for me for the past two and just learnt how to pronounce it properly in the last six months - it's keen-wa. And guess what? I still usually pronounce it: quinn-no-ah. I just like it better, no bigs. In any case, if you aren't eating it - you should be (especially if you're a vegetarian), so check it out.

There are many different ways to dress up your quinoa to make an extra tasty salad. Usually I go with my tried and true greek theme - you know, delicious olives, tomatoes, sundried tomatoes, cukes, red onions, feta, oregano, olive oil &  lemon juice. However, as fantastic as all those things are, sometimes it's nice to switch it up. Usually, as you know, I would hit up food52 but since we're switching things up I decided to use a recipe I was handed a few months back during an event.

INGREDIENTS: 

- 2 cups quinoa  

- 1 onion peeled - sliced thick 

- 2 red peppers - cut i half & cored

- 3 zucchinis - cut in half
- 1 cup marinated artichoke - sliced 

- 1 granny smith apple - peeled & diced

FOR THE DRESSING:

- 1/2 cup apple cider vinegar

- 1/2 cup maple syrup

- 1 cup olive oil

- 2 tbsp Dijon mustard

- Fresh chopped parsley & tarragon

Place quinoa in a saucepan with 4 cups water and bring to a boil. Reduce to a simmer, cover and cook for 15 minutes - or until all the water is absorbed. Set aside to cool. Pre-heat oven to 400 F - toss onions, red peppers and zucchini in a little oil, spread evenly on a baking sheet and roast for 10 minutes, cool and dice. Slice artichokes, chop apple and set aside. Whisk together all dressing ingredients in a bowl, and set aside. Fold together apples, artichokes, roasted vegetables into the cooked quinoa, add dressing. Chill and serve.

Notes:

When I am strapped for time and need to cool the quinoa quickly 

I spread it out on a plate and put it in the freezer, stirring it once in a while 

- make sure it doesn't freeze though!

I cut the dressing recipe in half to avoid an overly oily salad.

The half recipe of dressing worked really well for me, 

although Jack wanted a little more.