On Thursday night we had some friends over. I had a bunch of produce on hand that I needed to use soon so that it wouldn't go bad, so I decided to throw it all into a salad with Quinoa. The result was this beautiful rainbow salad that I just couldn’t resist taking a picture of and sharing. Hope you all enjoy it as much as I did. Recipe:

• Eggplant (I had roasted this a few days before and let it marinate in olive oil, but I think next time I would just sauté it and through it in the salad)
• Zucchini, cut in chunks and sautéed
• Green Pepper, cut in chunks and sautéed
• Red Pepper, cut in chunks and left raw
• Tomatoes (I used baby tomatoes and cut them in quarters)
• Carrots (I used a peeler to cut them into small slices)
• About a cup and a half of Quinoa (I soaked it in about a cup and a half of water and a tablespoon or two of whey over night. Then I cooked it in additional water until soft – you could also just follow the instructions on the package)
• Radishes (thinly sliced)
• Fresh Basil (coarsely chopped)
• Dressing (I made a quick dressing by mixing a bit of olive oil and white wine vinegar with some mustard, salt and Herbes De Provence – you could use any dressing that you like though)

Mix everything together and enjoy! This makes a great summer time dish. You could also add any other veggies you want, leave them raw or cook them however you desire.

Rejoicing in the journey - Bethany Stedman

This post has been entered in the Slightly Indulgent Tuesday’s at Simply Sugar & Gluten Free. Check out the links for lots of other great posts.