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Roasted Vegetable Pizza
12

Roasted Veggie Pizzas
So I went to my first yoga class Tuesday night.  It was kind of a big step for me.  An act of courage, of internal bravery.  OK I’ll be honest; I was freaking nervous as all get-out.  I had done a weeee bit of yoga at home before but doing this “omg I have to stretch my leg how?” thing in a room full of complete strangers and the thought of it induced a near-meltdown inside me.  I knew going in that in the midst of a group of people, I couldn’t just give up if it seemed too hard, if a half hour was enough, like I would have done and have done at home where turning off the dvd is an option.

And you know what?  I got through it.  I teased on Instagram that night that I didn’t puke or didn’t pull any muscles (indicating success for me) but I was really proud of myself.  You know why?  Because half an hour into the class, I foolishly looked at the clock and mentally patted myself on the back for making it to the halfway point.

Then another half hour passed and the “oh my ever-loving gawd [don’t forget, I am from New York], this class is an hour and a half long, not just an hour” reality set in.  Sweaty chubby-girl-in-yoga-pants (hi! that’s me) panic proceeded where clear thoughts and deep breathing should have been.  But dammit if I wasn’t making it through that whole class.  I powered on, albeit sheepishly weak and slightly wobbly by that point, and finished.

Roasted Veggie Pizzas
This class, just like this roasted vegetable pizza was a step in the right direction in the middle of a meatless January for me.  Put simply, we loooved these mini-pizzas.  Made with leftover tortillas, some of my favorite Italian cheeses, and a heaping mound of roasted vegetables, we devoured this meal twice in the course of a week.  They are a cinch to through together, especially if you’ve got leftover roasted vegetables hanging around, and could be served as dinner with soup or a salad or as a light lunch on their own.  I’m adding this meal to our regular rotation and will be adding regular yoga classes to my workout schedule.  My muscles will eventually forgive me for Tuesday night.  I hope.

 

Quinoa Salad with Roasted Tomatoes, Broccoli, and Feta
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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.

Quinoa Salad with Roasted Tomatoes, Broccoli, and Feta

Total Time: 1 hour, 10 minutes

Yield: 4 servings

Ingredients

  • 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

Instructions

  1. 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.
  2. 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.
  3. Stir the vegetables, feta, and lemon juice into the quinoa. Add salt and pepper to taste. Serve warm, cool, or at room temperature.

Source

source: adapted from Dinner: A Love Story

http://www.smells-like-home.com/2012/06/quinoa-salad-with-roasted-tomatoes-broccoli-and-feta/