Ever had a recipe start out as a casserole and end up a Salad? YOIKES!
This recipe from Stephanie at crockpot365.com just sounded too good to let pass by so I tried it and didn't think it fit my taste so well.
I was baking this recipe as a gift and I ended up modifying it drastically.
I hate to heat up the house in the summer, so first I cooked up this:
--1 1/2 cups quinoa
--3 cups veggie or chicken broth
--1 T olive oil
--1/2 t salt
--1/2 t cinnamon
--1/4 sliced or chopped almonds
--1/3 cup dried cranberries
Bake in a covered 9 x 13 pan for an hour at 350, or crockpot it for 2-3 hours on high or 4-5 hours on low. Just until light and fluffy and the liquid is absorbed. I made it in my rice cooker so I halved the liquid.
After it was light and fluffy, I stirred in
--a really big handful of baby spinach chopped
--1 cup baby tomatoes, halved or quartered depending on size
--1/2 block feta cheese, crumbled
--1/2 cup more of the sliced almonds, dried cranberries
Still, after it was completed, I found it too bland, and so I poured in a half bottle of
--ITALIAN DRESSING and threw in a handful of
I served it first at room temperature and then later cold. IT WAS another great delicious recipe.
Reality Bite: Yum! The young men I served it to really liked it and ate second helpings!