There are only a few nights during the year that I have the house to myself. Very rarely Kyle will work an overnight shift or he’ll have some side work to do but I can always count on his continuing ed classes each year to give me the house to myself. I don’t know what it is about having the house to myself in the evening especially since I spend almost every Saturday alone while he works but there’s something I love about having the freedom to cook what I want, when I want, without having to think about anyone else but myself.
And that’s how this quinoa salad happened. I wasn’t 100% sure what Kyle would think of quinoa, never having eaten it before, so I made it for myself with plenty of leftovers in case he was hungry and adventurous when he got home that night last week. As it turns out, I should have more faith in that man because he loved it as much as I did. I let the oven do most of the work, roasting the tomatoes and broccoli as the quinoa simmered away, and threw in some feta and lemon juice as it all came together. I really need to make it a point to roast tomatoes more often because they’re just plain awesome, especially when paired with feta. This salad is light and healthy and it can be served either warm or cold (I prefer it warm). I can see us making this quite a bit this summer and perhaps toting it along with us to various bbqs as an alternative to the heavier traditional salads usually served.
- 1 pint cherry tomatoes
- 2 tsp fresh thyme, stems removed
- 2 tbsp extra virgin olive oil, divided
- 2 tsp honey
- 1 small head broccoli (about 1 ½ cups), flowers only cut small
- 1 cup dry quinoa
- 2 cups vegetable broth
- 4 oz feta cheese, crumbled
- Juice of ½ lemon
- Kosher salt and freshly ground black pepper
- Preheat oven to 375° F. On a foil-lined baking sheet, toss the tomatoes with the thyme, 1 tablespoon of olive oil and the honey. Roast for 40 minutes then add the broccoli to the baking sheet and drizzle the remaining olive oil, tossing to combine with the tomatoes. Roast for an additional 20 minutes.
- In a 2-quart saucepan, bring the quinoa, vegetable broth, ½ tsp salt, and ¼ tsp pepper to a boil; reduce to a simmer, stir once, and cook, covered, for 15 minutes until the water has absorbed. Fluff the quinoa with a fork and cool until the vegetables have finished roasting.
- Stir the vegetables, feta, and lemon juice into the quinoa. Add salt and pepper to taste. Serve warm, cool, or at room temperature.
source: adapted from Dinner: A Love Story