We are on vacation final count down! Tomorrow morning we leave for the Jersey shore, should I bring lots of eye shadow and learn how to tease my hair?
Last night was the church chicks and this time I actually planned ahead! There were a bunch of fresh veggies in the fridge that needed to get used before we go away so I made a Roast Vegetables and Quinoa Salad with lemon vinaigrette. Sounds fancy and hard but other than the chopping was fairly easy.
Roasted Vegetables and Quinoa Salad with Lemon Vinaigrette
1 cup cooked Quinoa
1 largish sweet potato peeled and cut into decent size hunks
1 large onion chopped into larger pieces
1/2 pound brussel sprouts, ends cut off and cut in half
1 largish yellow summer squash cut up
A couple of sprigs of Thyme
Salt and Pepper
1/3 cup lemon juice
2/3 cup extra virgin olive oil
1 teaspoon (or so) Dijon mustard
1 tablespoon fresh chives
1 tablespoon dill
salt and pepper
Pre-heat oven to 400 degrees. Put all the vegetables onto the baking dish, put some olive oil, salt and pepper on them than mix it all up so everybody has some on them, get them into a single layer (I use a cookie sheet with foil on it) put the thyme on top. Bake for about a 1/2 hour stirring every 10 minutes or so. When the veggies are cooked and browned slightly, remove from the oven and allow to cook.
Put the Quinoa into a bowl and add the cooked veggies. Place all the vinaigrette ingredients in a bowl and with a whisk, mix until it is emulsified (you will know what that looks like when you see it). Pour over the salad, mix and serve!
I did not bring any of the salad home last night (YEAH!!!) but did get a large piece of Red Velvet cake from Saffrons for Michael!