{roasted} summer vegetable & quinoa salad

It’s been hot here. Like really stinkin’ hot.Yesterday was up to 106. I should mention we live in an extremely old farmhouse with zero insulation which means that by about 1 PM our house is approximately the same temperature inside as outside. So I have been savoring the cool mornings, with iced coffee in hand.

Yesterday morning I made this salad (while it was still cool in the kitchen) knowing that it would be nice and chilled by the time 6 PM and 106 degrees rolled around. I just used what I had on hand, and it turned out delightful.

{roasted} summer vegetable & quinoa salad

2 cups prepared quinoa (Israeli Couscous also works : Trader Joes)

1 medium onion

1 yellow squash

1 cup cherry tomatoes (any small tomatoes will work)

8 oz crimini mushrooms

1 red bell pepper

1/2 cup basil/cilantro/parsley (whichever you have available)

1 T lemon juice and 1 t zest

1 T white wine vinegar

olive oil

salt & pepper

_ _ _ _ _ _

Set oven to BROIL

Wash and slice vegetables (chunky = good). Leave tomatoes and mushrooms whole. Chop herb of choice.

Place squash, tomatoes, and bell pepper on baking sheet. Toss in 1-2 T olive oil and sprinkle with salt and pepper. Place in oven for 5-10 minutes (tossing at least once during roasting) until vegetables are lightly browned.

Meanwhile, in medium saucepan heat 1 T olive oil and saute onion and mushrooms until soft.

In a large mixing bowl, combine quinoa and all vegetables. Toss in chopped herb, lemon juice/zest and vinegar. Add more olive oil, salt, and pepper if necessary.

Let cool in refrigerator 2-3 hours. It’s easy, beautiful and most importantly tasty.

MY NOTES:

– any fresh vegetables will work

– use as a side for any grilled meat

– this was enough for 2 with plenty left-over, easily doubled or tripled for crowd

– goes great with a big cold glass of white wine…just saying

Trying to stay cool….

Alexis

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