Moroccan Quinoa Salad

So I think we all can agree that Monday's are just The Suck.

Right?

I mean who could really disagree. It's the end of your weekend. The start of the 9 to 5'ers work week.

It can be tough to even go to sleep on Sunday because you know when you wake up, it will be Monday.

Oh, Monday! We need to work on our relationship.

And we have. I like Monday's, well, let me say that a little differently. I like Monday evenings.

Monday evenings for me have turned into an eve of friends and breakin' bread. Quite literally breaking bread sometimes too. But more seriously Monday's have been the day of the week that some beautiful people gather 'round a table, counter, front porch, etc. to eat, drink and be merry.

What could be better? Honestly...

On this particular Monday, I decided to embrace the onset of Summer and make a very spring/summery dish full of vegetables and delicate but assertive flavors. And really...it was quite the complete meal full of protein from the quinoa. Do you know about quinoa? Have I described my love of it before? Sure I did. That one time I stuffed it into peppers with some cheese. Mmmmm.

This time the quinoa was made with a little cinnamon in the water. But just a little to add a little something to the mix. If this dish was truly Moroccan there would probably be more spices to it and the quinoa would have actually been couscous but hey, who needs to stick by the rules all the time anyway.

I am going to go now and daydream about what I will make for next Monday evening...because Monday, I'm really starting to like you!

Moroccan Quinoa Salad
Adapted from Green Kitchen Stories
1 zucchini, cut in thin slices
1 eggplant , cut in thin slices
olive oil
1 clove garlic, minced
1 1/2 cup quinoa
1 tbsp cinnamon
1 lemon
2 bunches mint leaves
1 bunch cilantro/coriander
3 tbsp raisins
2 avocados, cut into 1 inch squares
4 small spring onions, chopped
1 cup almonds, divided in half, roasted and salted

Start by making the marinated vegetables. Spread out the zucchini and eggplant slices on sheet pan (or grill them up) in the oven, a couple of minutes on each side. Put them in a bowl, drizzle olive oil, garlic and salt over them and set aside.

Cook the quinoa according to the package but add 1 Tbsp. cinnamon in the water. When it’s done cooking, set aside to cool off. Squeeze the juice from half a lemon and add five tbsp of olive oil into the quinoa. Chop up half of the mint and half of the cilantro and toss in with quinoa along with all the raisins. Fluff with a fork until everything is nicely mixed. Serve in bowls together with the marinated vegetables, avocado, spring onions, the rest of the mint and cilantro and the roasted almonds.

Eat and think of summer days!!!!