Colder weather means sweatshirts, scarves, knee socks, HOT coffee (I'll always love you, iced), soups, fresh apples, pies, oh my gosh I forgot that there's apple crisp in my fridge.
= fall weather draws me to the kitchen.
Does anyone else have that constant battle between healthy food & comfort food? There's no in-between? Like, here - have this fontina grilled cheese with creamy tomato soup. or you could have a kale salad. yeah. just stop there.
I tried. I tried to bridge the gap. I was somewhat successful - and by somewhat, I mean it was delicious. And by delicious, I mean that healthy things aren't supposed to be delicious so I could be lying to you. ah well you should try this anyway.
- Harvest Quinoa -
Serves 3-4
- You'll need -
1 cup uncooked quinoa
2 cups chicken broth (or veggie broth)
1/2 cup chopped yellow onion
1/2 cup petite-ly diced sweet potato, about the size of a chickpea
2 small/medium sized carrots (any color. use purple to be cool)
1/4 cup dried cranberries
1/4 cup chopped walnuts
2 tsp dijon mustard
2 tsp honey
about 2 tbsp apple cider vinegar
about 1/4 cup olive oil, plus 2 tbsp
1 small pkg herbed goat cheese (you'll only need half of this. but trust me. keep this stuff in your fridge. it's heavenly)
salt & pepper
- How to make -
Combine the quinoa and your choice of broth in a small saucepan and bring to a boil. Let simmer for about 15 minutes, or until the quinoa has absorbed all of the liquid.
During this time, in a small sauté pan, add the olive oil on medium-high heat. To the sauté pan, add the onion, sweet potato, and carrot. Add salt and pepper to taste. Cook for about 5-7 minutes, or until the potatoes are tender when pierced with a fork.
In a small bowl, whisk together the dijon mustard and honey. Whisk in the apple cider vinegar. In a slow stream, whisk in 1/4 cup olive oil until the vinaigrette is fully combined. Add pepper to taste.
When the vegetables are fully cooked, add to the bowl of quinoa. Gently fold in the cranberries and walnuts. Pour and fold in the apple cider vinaigrette. Serve warm and top with crumbled pieces of herbed goat cheese.
Things I'd do differently next time I make this: add a diced apple when sautéing; use toasted walnuts; use apricot preserves in place of honey in the vinaigrette; top with fresh parsley or basil; and finally, double the recipe - I need more of this in my life.
