Another Meatless Monday and I was toying with the idea of a warm salad. The broccoli, yellow heirloom tomatoes and mushrooms in my fridge was asking to be used but it wasn't quite enough to make three meal-size servings. (I like to have enough to pack my Husband lunch the next day.) I was tired of pasta so the next carb-type substance I thought of was quinoa. It cooks quickly, has great protein, is low in gluten and has a low glycemic index. I love the stuff.
I cooked the broccoli, 'shrooms and quinoa separately then tossed it together with the tomato and dallops of ricotta in a casserole dish before putting it in the oven for 15 min to meld the flavors together. I guess you could call this a casserole too...but I'm sticking with the warm salad description.
Broccoli - tossed in grapeseed oil, S&P and roasted
King oyster mushroom - sautéed with onion in cumin, paprika, salt, garlic salt in butter
Ricotta
Yellow Tomato
Quinoa
Super yummy...it will be going into rotation...when I next have these ingredients in my fridge at the same time. =)
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