You look lovely today, btw.
I could have brought you a cookie recipe but that just seems wrong now. I can’t be bothered to turn on the oven, let alone throw measuring spoons and flour sifting into the mix. Ugh.
For me it was a Christmas filled with warm days, mangoes, pavlova, prosecco mimosas by the pool and lots of ham. Not too shabby.
But somehow the holidays, no matter how relaxing on the day, seem to suck the life out of me a bit.
The past few days have been about recharging and getting back to neutral. Which doesn’t mean that I’m not sneaking in a few bites of ice cream cake for dessert. I firmly believe that a girl has to live a little. Especially when ice cream is involved.
In between the little treats that are still lingering around, I’ve been trying to load up on vegetables and fruits while keeping the cooking low-to-no-maintenance.
This pan-roasted vegetable salad can be made using any leftover roasted vegetables, or just the way I’ve cooked them in the recipe below. I also used some of this pesto I had in the freezer, but you can use any jarred pesto you’ve got.
Pan Roasted Vegetable Quinoa Salad
- a splash of extra-virgin olive oil
- a pinch of fine grain sea salt
- 1 small red onion, finely chopped
- 1/2 cup corn (fresh or frozen and thawed
- 1 medium zucchini, cut into small 1/2-inch pieces
- 2 cups cooked quinoa
- 1 cup cooked cannellini beans
- 1/4 cup kale pesto
- 1 cup cherry tomatoes, halved
- 1/4 cup pumpkin seeds, toasted
To cook quinoa: Place 1 cup rinsed, uncooked quinoa in a pot with 2 cups water. Bring to a boil and simmer, uncovered for 15 minutes until the liquid is absorbed and the quinoa’s little white sprouts come out. Cover and let stand for 10-15 minutes and fluff with a fork before serving.
In a big skillet heat the olive oil over medium-high heat. Stir in the onion and salt and cook for 2 or 3 minutes until soft.
Stir in corn and cook until hot. Add zucchini and cook for 5 minutes until soft and golden. Add quinoa and cook until heated through. Stir in cannellini beans and pesto and remove from heat . Mix well to spread the pesto throughout. Remove from pan into a serving bowl.
Heat another glug of olive oil in the skillet over a medium high heat. Add the halved cherry tomatoes and a pinch of salt and cook, stirring occasionally, for 3-4 minutes until softened and golden in spots. Top the salad with the cherry tomatoes and pumpkin seeds. Serve warm or at room temperature.
Notes: You can pan roast the tomatoes before you do the other vegetables and quinoa, but I like to let the finished salad sit for a little bit while the tomatoes are cooking to infuse the quinoa with the pesto.