2015 and a Quinoa Salad

Hi Hello!  I’m back!  Sorry for the 3 month hiatus.  In between moving across the country (lol yea I live in California now) and the holidays, this kind of fell to the wayside.  BUT it’s a new year and life has sort of normalized now so I’m back in the game.

I thought about doing a quick life update here, but the longer I waited, the more intimidating that post became.  So I’m not going to do that and instead I’m going to point you in the direction of my boyfriend’s blog because he HAS been keeping up with updates!  So if you want to know what moving to California was like, check out seahuston.blogspot.com.

AND NOW: THE POST.  And a little background because obviously.

With Collin’s new job at Apple, he travels a lot and by a lot I mean minimum 10 trips per year to China for a week and a half at a time.  That’s a lot of Katherine time especially since we don’t really know anyone out here yet.  So!  I’ve been cooking!  One, so I don’t starve and two, because it’s fun to find a recipe and take the time to make it good!

Without further ado, this is what I made myself for dinner two nights ago!

Quinoa with zuchinni, mint, cranberries, and walnuts


  • 1 cup Quinoa
  • 1/2 cup water
  • 1/4 cup white wine
  • 1/2 teaspoon kosher salt
  • Olive oil
  • 1 large zucchini, cut into ¼” rounds
  • kosher salt to taste
  • 1 large shallot, minced
  • ¼ cup apple cider vinegar
  • ¼ cup olive oil
  • ½ cup toasted walnut pieces
  • ¼ cup dried cranberries
  • mint to taste
  • kosher salt to taste


  1. Cook the quinoa according to the instructions in the white wine and water mixture.
  2. Once the quinoa is done, fluff with a fork, and set aside to cool.
  3. In a heavy pan, add the olive oil over medium heat. Add the zucchini rounds and cook until browned on each side and tender, about 3 minutes. Season with kosher salt to taste, and remove from heat and set aside

    Cooking the zucchini!

    Cooking the zucchini!

  4. In a small bowl combine the shallots, vinegar and olive oil and whisk together.
  5. In a large bowl combine the cooled quinoa and the olive oil mixture, tossing to coat the quinoa. Season to taste with Kosher salt.
  6. Gently fold in the zucchini, walnuts, dried cranberries and fresh mint. Transfer to a serving platter.

    My quinoa bowl!

    My quinoa bowl!

I was really pleased with how this recipe turned out!  It accomplished that great vegan balance of being satisfying but not heavy and over filling.  Also, I think I might add craisins to everything from now on because yum.

This recipe was adapted from the recipe on Heather Christo’s blog.  She’s not exclusively vegan, but I’ve found some really great options there!  Check out her Spicy Thai Noodle Soup!

Until next time, blog-sphere!


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