The theme for this month’s Cooking Club was salad. Hmm….what to make, what to make.
I like to at least attempt originality for Cooking Club. I enjoy a salad my friend makes, but it’s not necessarily original. I also like that “oriental” salad with ramen noodles, but again, not all that original. I called my mom, as she always has a load of interesting recipes she’s never tried. She came up with a recipe for a roasted vegetable salad, but it had beets and stuff in it, and I’m more of a squash/zucchini kind of girl. I wanted to do something with quinoa, since I had bought a huge bag from Costco recently.
Then I found this recipe online: Roasted Vegetable Quinoa Salad. It fit the bill perfectly. But I found the recipe slightly confusing, and I noticed that the guy had gotten the recipe idea from another blog – Quinoa Salad with Roasted Vegetables and Feta. Hmmm….
If you know me, or have ever seen my “recipes,” I don’t really follow directions very well. My brand of cooking involves a little of this, some of that, throw a few of these in, depending on taste…. So, it’s no big surprise that I ended up taking both of the recipes, blending, omitting, adding, and coming up with my own special twist.
- 2 zucchini, cut into bite size pieces
- 1 1/2 yellow squash, cut into bite size pieces
- a little more than half a large eggplant, cut into bite size pieces
- jar of marinated artichoke hearts, quartered
- a pint of grape tomatoes, halved
- 8 oz mushrooms, cut into bite size pieces
- olive oil
- salt & pepper
- herbs (Italian, basil, thyme…dill might be good…whatever you want)
- 1 1/2 cups chicken broth
- 2 cups quinoa, rinsed
- 1 bag baby spinach
- feta, however much you want (I used tomato basil feta)
- Place quinoa in fine mesh strainer and rinse until water runs clear. Put in pan, add broth, and turn on high until it boils. Reduce heat to low, cover, cook for 10 minutes, until water is absorbed. Remove from heat and let sit, covered, for 10 minutes. Allow quinoa to cool.
- Preheat oven to 400 degrees. Put zucchini, squash, eggplant, and artichokes on baking sheet (actually, two large baking sheets). Drizzle liberally with olive oil. Bake for about 15 minutes. After the first 15 minutes, add the tomatoes and mushrooms, drizzle with more olive oil, add salt and pepper. Toss around on the baking sheet, bake for another 15 minutes.
- Mix vegetables with quinoa.
- Place spinach in large bowl. Add vegetables and quinoa. Toss. Add feta.
- Make a dressing using the olive oil from the baking sheet (about 2-3 Tbsp), Balsamic Vinegar (about 2 Tbsp), and whatever herbs you want. Drizzle over salad.
Quinoa is one of those “superfoods.” High protein, amino acid, fiber, magnesium, iron. Plus, it’s gluten-free. You MUST rinse it, or it’s not very good. You can buy it rinsed, but if in doubt, go ahead and rinse. It’s a great substitute for rice, pasta, bulger wheat…it makes a fabulous tabouleh!
Everything at cooking club was fabulous. I had seconds of everything, and at least one of us had thirds. I won’t name names to protect the innocent. But, hey, it was salad! Seriously, I think the unhealthiest thing there was avocado, so think of it that way!