a romantic dinner with Mady...

My darling room-roommate, Mady, and I hadn't had a date in awhile and it was about time to remedy the situation. So we decided to do dinner last night and after much complicated deliberation, we decided to join food forces. I had been eyeing this recipe for a Fall Harvest Salad on The Healthy Foodie (and had veggies that desperately needed to be used), so we decided to make that with some quinoa. She went on a run and I enjoyed my day of rest by starting the meal. This is definitely an adaptation of the original, and I loved the result!

The dressing is delicious. I don't even like mustard, but I honestly couldn't taste it at all. And the apple adds a nice sweet contrast to the rest of the savory veggies and dressing. Roasting the veggies with the dressing on really helps the veggies absorb all the flavors and still leaves enough in the bottom of the dish for the quinoa to soak up too...

Roasted Veggie and Quinoa Salad
(serves 2)
adapted from The Healthy Foodie- Fall Harvest Salad

Veggies

• 1 medium zucchini
• 5 white mushrooms
• 1 red bell pepper
• 2 medium carrots
• 1 Japanese eggplant, peeled
• 1 medium apple
• 3 stalks of celery
• 3 garlic cloves, crushed
• 1 tsp. salt
• 1 tsp. lemon pepper
• 1 TBS dried oregano
• drizzle of olive oil

Quinoa

• 1/2 cup dry quinoa
• 1 cup low sodium vegetable broth

Dressing

• 2 tsp. Dijon mustard
• 2 TBS white wine vinegar
• 1 TBS olive oil
• 1 tsp. lemon pepper
• 1 TBS raw agave syrup
• 2 tsp. dried oregano

Preheat oven to 400F and chop, dice or slice your vegetables. Place them all in a shallow baking dish with the olive oil and spices (don't add the apple yet). Cover with foil and cook for 25 minutes stirring occasionally. While the veggies are cooking, pour all dressing ingredients in a small bowl and mix vigorously with a whisk. Once the veggies are done, take them out and add the apple, garlic, and dressing. Leave uncovered and cook for an additional 25 minutes. Meanwhile...

Bring 1 cup vegetable broth to a boil over medium-high heat. Lower heat and add 1/2 cup quinoa. Cover and let simmer for 12-15 minutes.

To Assemble: 

Divide the quinoa between two bowls/plates. Pour the veggies and extra sauce on top. Enjoy with someone you love and candles :)

Roommate Reaction:

Mady- "Oh my gosh, wifey...you're seriously amazing! This is so good. The apples are like a little sweet surprise...mmmm!"