Served warm, Quinoa and Veg Salad is a terrific side for your favorite tofu dish. Served room temperature, it’s a light but filling pairing for grilled protein at a summer barbecue. Chill the salad and take it along to your next picnic. Quinoa and Veg Salad is healthy, satisfying, and versatile.
Last summer Steve and I planned a big family vacation. We decided all the things we wanted to do and see on a two week road trip to Philadelphia, Washington DC, New York City, Niagara Falls, and Toronto. It was the trip we had been talking about since Clarissa and Veronica were born, and we were crazy excited. Veronica and Clarissa were thrilled about our upcoming trip. They talked about all the fun things we were going to do. Then, just a week or so after we booked the hotels and Steve requested the time off work, I found out I was pregnant. Hooray! And boo! We were so excited about our little baby, but pregnancy made me really, really sick. The only option was to cancel the plans we’d made. There would be no big, exciting vacation for the Kohlmann Family in 2015.
I can’t say that I wasn’t disappointed, but I’m certain that even Clarissa and Veronica would agree that Dorothy is way cooler than a single vacation. Now we’re approaching summer break and it’s time to make up for the time we lost during my pregnancy. We’ve started making plans for a bunch of shorter travel adventures. We are going to visit DC and New York City, but on separate trips. We’re going to try our hands at camping with an infant. The girls will go to their first game at Miller Park, and with a bit of luck they’ll get to see Bernie Brewer go down the big slide. We’re thinking about a bunch of little trips around Ohio and Wisconsin, too. I can’t wait to get back to our family hiking adventures. My aim is to create a summer to do list like my fall to do list from 2012. I hope that when Clarissa and Veronica go back to school in the fall, they won’t know what to talk about first when they’re asked what they did on their summer vacation.
- 1 small head cauliflower, cut into bite sized pieces
- 12-16 ounce bag frozen, sliced carrots
- 2 tbsp olive oil
- 1 tsp kosher salt
- 1/4-1/2 tsp black pepper
- 12-16 ounce bag frozen corn
- 1/2 cup minced shallot
- 2 cups quinoa, rinsed and drained
- 2 cups vegetable broth
- 2 cups water
- 2 tsp smoked paprika
- 2 tsp cumin
- 1/2 tsp minced, fresh thyme
- 1. Preheat oven to 425 degrees.
- 2. Toss the cauliflower, carrots, 2 tablespoons oil, salt, and pepper. Spread on a baking sheet. Bake for 30 minutes.
- 3. Add the corn to the cauliflower and carrots. Toss. Bake another 15-20 minutes, or until the vegetables are all tender and a bit browned.
- 4. While the vegetables are roasted, combine the quinoa, broth, water, paprika, and cumin in a 2-3 quart sauce pot. Bring to a boil. Reduce the heat to low. Cover and cook at a low simmer for 15-20 minutes, or until the liquid is absorbed and the quinoa is tender.
- 5. In a large mixing bowl, combine the quinoa and vegetables. Toss to mix. Season with additional salt and pepper to taste.
- 6. Sprinkle with minced thyme. Serve warm, room temperature, or chilled.