Living alone and with Tyler being gone, I go through food phases where I'll eat the same thing every day until I get sick of it (which usually takes a while). The meals I've been eating lately are my ideal, revolving around colorful farmers' market veggies, french inspired dressings and cheeses, and more garlic than any human should consume.
Quinoa is one of those things that I always knew I should be eating, but could never quite get the hang of making. Now, I honestly don't know how I survived without it. I briefly mentioned the heirloom tomato quinoa salad here, but it doesn't feel fair to withhold the exact details of this simple yet mind-blowing salad that has become a daily staple in my diet.
-Roast colorful baby heirloom tomatoes in olive oil and diced garlic (about half a head) at around 400 degrees until they are browning and bubbly and juicy.
-For quinoa, use 1 cup vegetable broth for 1/2 cup quinoa. Bring to a boil, then cover for about 15 minutes.
-Add to the quinoa the juicy tomatoes, a tablespoon or two of good olive oil, the other half of the garlic head, lots of rosemary and thyme, and salt and pepper (I used coarse sea salt with black truffle, found at TJ Maxx - a godsend).
-Serve over arugula with olive oil and balsamic glaze* and top with shaved pecorino.
If I have time, I like to cut extra baby heirlooms in half, drizzle with olive oil and balsamic, and roast on parchment paper at 400 degrees for about 15 minutes, and add them to the salad (I can never get enough of these tomatoes). The quinoa salad keeps really well in the fridge and I usually get about four to five meals out of it.
*This is just an easy go-to, but any dressing works. Lately I've been dying over my sister's Ina-inspired dressing that I insisted she make three batches to send to Charleston with me.