Tonight I made a dinner I never thought would be quite the success it was. Then again, cooking anything vegetarian for a meat-hungry hubby can be a gamble. This one actually paid off and it had *gasp* SALAD in it. Okay, he’s not that bad about eating leafy greens now, but when we first met it was the last thing on his list besides the dreaded orange vegetables.
I researched a bunch of Quinoa Salads today and settled on these two:
Gluten Free Goddess won out with her chickpeas and maple vinaigrette.
I used canned chickpeas and toasted the almonds in the microwave with olive oil rather than butter (we’re all out of Greasy Goodness In A Stick). I also have a mild food intolerance for spinach so I got a salad mix that also had arugala, red cabbage and other greens as well as some baby spinach. We’ll see if I need to take any antacid pills tonight or not. Things can get funky. Just sayin’
As I live in a small town of “We have a lot of grocery stores but WTF is Golden Balsamic Vinegar” I used regular Balsamic Vinegar. Salt helps a lot and if I hadn’t mushed my quinoa (a bit too much water, and it refused to cook down that last bit) it would have been mindblowingly good.
I have some pear left over (I bought two because who doesn’t like pears?!) as I actually used a pear and a half rather than just 1. I also ODed on the parsley a bit, but you can’t tell with all the salad. Yes, I used two HEAPING handfuls as 1 cup of quinoa is A LOT of quinoa.
So thank you Gluten Free Goddess for sharing your lovely recipes so I could make a successful dinner in a very short amount of time.