it’s merry and bright at our house today thanks to plaid placemats and sparkling red goblets. it’s that time of year when even your table settings get into the christmas spirit. and i love all the splashes of red and green. talk to me in january, and i might be singing a different tune… until then i’m enjoying the festive color scheme.
a friend is coming over for lunch today. lisa lives forty minutes from my home so it can be a challenge to grab lunch together spur of the moment. but we couldn’t let the christmas season pass by without touching base. she’s making the drive, and i’m whipping up a roasted vegetable quinoa salad. it’s reminiscent of my favorite salad at my favorite restaurant in athens – power lunch at the national. fingers crossed my rendition is as yummy as theirs!
even my apron similar apron gets into the christmas spirit.
all the fixings for the vegetable salad.
Roasted Vegetable Quinoa Salad
- 1 avocado
- 3 c cups baby spinach
- 1/4 cup flat leaf parsley
- 2 jalapeno peppers
- 1 red bell pepper
- 1 shallot
- 1 sweet potato
- 1 zucchini
- 2/1/2 cups vegetable broth
- 2 cups quinoa
- 2 tsp kosher salt
- 1 tsp black pepper
- 2 tbsp olive oil
preheat oven to 400 degrees
For the Quinoa:
Bring the broth and salt to a simmer over medium heat and then stir in the quinoa. Stir well and bring the quinoa to a simmer then turn the heat to low and put the lid on the quinoa. Simmer for 20 then turn the heat of and let sit until you are ready to serve. Then fluff the quinoa with a fork and gently stir in the fresh parsley.2
While the quinoa is cooking, add the jalapeno, sweet potatoes, bell pepper and zucchini on a sheet pan and toss with the olive oil and sprinkle with kosher salt. Roast for 10-12 minutes until everything is golden and tender.
Make a bed of baby spinach and then pile quinoa on top and add the roasted vegetables. Sprinkle with the shallots and add the avocado to the bowl and serve.
it’s a blue christmas without you. or maybe not as i’m keeping it warm and cozy with a cobalt blue cashmere crewneck from Everlane. and what goes better with cobalt than black? nothing! what a stunning color combo. so i threw on cropped ankle pants from Ann Taylor. and i couldn’t resist wearing my tartan plaid flats from Talbots.
no cocktails today. a bottle of red wine seemed the perfect compliment to this roasted vegetable salad.
all right, gang! friday has arrived once more. oscar and i wish each of you a lovely weekend.
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