Me:‘Do I need to walk you through it?‘
FM:‘No, Amber. I got it, I think. They told me just what they wanted.‘
Me:‘Alright, buddy.’
That evening our conversation went just like this.
FM:‘Sweet Pea.. (thats what my Fireman calls me.. awww, cute. Yes- I know.) is ke-noi-waa good for you?
Me:‘Ke-whatta?’
FM:‘Here.. this word..’ (showing me his text from our friends that requested {Quinoa} for lunch)
Me:‘Ohhhhh, silly boy. Qin-wah’
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He ate a food that afternoon for lunch he didn’t know how to say. He followed the lead of anothers request for a quinoa salad and fell in love. So- after puppy eyeskindly requested that I make something similar for him, I agreed. He clearly twisted my arm.
Spinach, pungent cheese, sweet dried fruit, and a tart Pink Lady. YUM.
We ate on this for 4 days. Lunch was quite colorful, and I didn’t put it in a tortilla.
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Speaking of tortilla. I grabbed a few items to remake this salad, after yet another request for more to be made. ‘Put cilantro in it or something..‘
My Fireman is so creative. Stay tuned for a Southwestern Quinoa Salad- coming soon:)
Quinoa Salad
with Gruyere, Walnuts, & Dried Fruit Medley
INGREDIENTS
1 1/2 cups quinoa
2 1/2 cups vegetable broth
3 tablespoons extra virgin olive oil, divided
1 large red onion, quartered and sliced thin
2 tablespoons balsamic vinegar
3 cups fresh baby spinach leaves, thinly sliced
1/2 cup (2 ounces) Gruyere cheese, shredded
1 large crisp apple, such as Honeycrisp or Pink Lady, diced
3/4 cup walnut halves, chopped
1 fennel bulb, chopped
1/4 cup dried tart cherries
1/2 cup dried apricots, roughly chopped
3 tablespoons red wine vinager
1/2 teaspoon ground black pepper
DIRECTIONS
Combine quinoa and 2 1/2 cups vegetable broth in a medium saucepan; bring to a boil over medium-high heat. Reduce heat to medium-low and simmer, covered, until quinoa is tender but still slightly crunchy, about 15 minutes.
Drain quinoa and return to the pot. Cover and let stand for 5 minutes; fluff with a fork. Let cool to room temperature.
While quinoa cooks, heat 1 tablespoon of the olive oil in a small skillet over medium high heat. Add sliced onion and 1/4 teaspoon if salt; cook, stirring frequently until tender and brown around the edges, 6-8 minutes. Add the balsamic vinager and toss with the onions until the vinager cooks away, about 1 minute.
Remove from heat and let cool to room temperature.
In a large bowl combine the quinoa, onions, spinach, and the next 7 ingredients (through apricots). In a small bowl, whisk remaining 2 tablespoons olive oil with the red wine vinegar and black pepper. Add the dressing to the salad, tossing gently to combine.
Nutrition Information
Serves: 8 (about 1 1/4 cup each)
Calories: 345
Fat: 16 g
Carbohydrate: 42 g
Fiber: 6 g
Protein: 9g
