Summer is in the air, along with humidity. In order to avoid the heat and the thunderstorms Eli and I got out for a run right after I got back from teach my 6:30 class. We ran a rather slow 5k around the river, stopping to take a couple of pictures along the way before heading home to make a roasted vegetable quinoa salad.
Me and my running buddy. I love that his tongue is just visible.
Tired, hot and happy puppy. He pretty much laid down every time we stopped, including at every intersection on the sidewalk which couldn’t have been any cooler than standing.
When we got home we ate pickle popsicles, well, I ate them, Eli just had some water and then I was starving for lunch by 11.
For lunch I made a roasted vegetable quinoa salad that is slightly sweet and utterly delicious.
It’s more of a side dish than a main dish since I only added vegetables but with some beans, tofu or field roast I imagine it could be a hearty lunch.
The roasted veggies would be great grilled on the bbq, if only we had a grill, sigh. Regardless, it would be the perfect side to bring to a picnic and share with friends.
Makes 4 side servings
Cook time from start to finish: 40 minutes
Roasted Vegetable Quinoa Salad (vegan, gluten-free)
1 large carrot
10 asparagus spears
1 cup frozen or fresh corn
3 cups cooked quinoa
1 tbsp olive oil
1/2 tablespoon minced garlic
1 teaspoon maple syrup (or honey if not vegan)
2 tablespoon lemon juice
2 tablespoons citrus infused champagne vinegar (or any light vinegar)
1 teaspoon salt
1.) Preheat the oven to 375.
2.) Spray a cookie sheet with cooking spray (or use a bit of olive oil). Place vegetables on cookie sheet, sprinkle with salt.
3.) Roast for 25-30 minutes until vegetables begin to brown.
4.) Let vegetables cool, then chop into small pieces. Place in a big bowl with cooked quinoa, mix.
5.) Add remaining ingredients to the quinoa mixture. Stir to coat vegetables and quinoa.
6.) You can serve warm or cold.
Back to wedding planning and article writing I go.
Have a great day.
Enjoy and Exhale!