Darius Rucker Concert & Quinoa Salad with Roasted Broccoli, Tomato, and Feta

Friday night the hubs and I were invited to attend the Darius Rucker concert with friends Angela and Ben.  Angela won four tickets to the concert on the radio.  She seems to have this lucky streak going on with winning things from the radio!!

The Darius Rucker’s concert was a blast!  We had such a great time.  Darius sounds just like his CD in concert, which doesn’t happen often with many musicians.  He played several Hootie songs and some cover songs as well.  All in all, the music set was great!  THANK YOU Angela and Ben for inviting us!!!

 

After our concert, I had the weekend to myself, so I decided to make a delicious quinoa salad on Annie’s Eats.  I love her food blog!  She has some amazing looking recipes!!  Since the hubs was away, I knew that this recipe would be perfect to make for lunch (he doesn’t like broccoli).  I made the Quinoa Salad with Roasted Broccoli, Tomatoes, and Feta.

I’m not a huge feta fan, but I did put some in my quinoa salad, not as much as it called for, but enough for my little ole self.  This salad was absolutely delicious!  It has two of my favorite vegetables, and I absolutely love roasted broccoli!  You cannot go wrong with roasted broccoli (see this roasted broccoli recipe I made).  There was just enough flavor for me in this little dish.  And if you have to have meat in your meal, add some roasted chicken pieces and you are set!  I think it would be great if served with pieces of roasted chicken and maybe a couple of slivers of basil!

Enjoy!

Quinoa Salad with Roasted Broccoli, Tomato, and Feta

 

Quinoa Salad with Roasted Broccoli, Tomato, and Feta:

Ingredients:

• 1 pint grape or cherry tomatoes, halved
• 1 head of broccoli, cut into florets
• olive oil
• salt and pepper, to taste
• 2 cloves garlic, minced
• 1 cup uncooked quinoa
• 2 cups veggie stock (I use unsalted)
• 4 oz. crumbled feta, divided

 Directions:

1. Preheat oven 400 degrees, line baking sheet with foil.  Place tomatoes and broccoli on baking sheet.  Drizzle with olive oil, season with salt and pepper to taste, and toss to combine well.  Bake stirring every 10 minutes or so, until veggies are just tender, about 30 minutes. About 5 minutes before baking time is up, add garlic to the pan and mix well.
2. Rinse quinoa well in a fine mesh sieve before using.  In a medium saucepan, combine quinoa and veggie broth.  Cook quinoa according to the package directions, until tender and fluffy.  Set aside.
3. When quinoa is cooked, add the veggies to the pot and stir to combine.  Stir in about 3 quarters of the feta.  Serve, topping with a sprinkle of additional feta if desired.

Recipe: Annie’s Eats