Quinoa salad

Salad:
5-6 cups cooked quinoa
3 cups corn
1/2 cup chopped fine red onion
1/2 chopped red pepper
1 cucumber chopped
1 little round of queso fresco (optional.  or maybe use home-made ricotta)
cherry tomatoes if you want
Avocados are yummy in it if you want

Dressing:
1/4 cup white wine vinegar (regular white works too)
1/4 cup lime juice
4 cloves garlic
1/2 t. salt
1/3 c. sugar
1/3 c.  canola oil
1 bunch of chopped cilantro

Mix salad ingredients together.  If you don't add the avocados in the salad, but instead on top, the salad lasts very well in the fridge for a week.

Blend all the dressing ingredients well before adding the finely chopped cilantro.  Sometimes I just throw that in the blender too.

Mix all together and enjoy.  I have changed the original recipe to my liking.  It is a forgiving recipe.  Add whatever veggies you like.  The original recipe called for 1 cup of oil.  I think 1/3 or even less is just fine.  It is very good with the cheese mixed in, but if you are planning on eating it all week (it makes lots)  the cheese and avocado are good just sprinkled on.

Roasted Vegetables with Balsamic Vinegar, Fresh Rosemary, and Thyme

You can really use any combination of vegetables. I'm listing the original recipe so you can get an idea of veggie quantity to go with the balsamic-herb coating. 

• 
  
  1 small butternut squash, cubed
  2 red bell peppers, seeded and diced
  1 sweet potato, peeled and cubed
  3 Yukon Gold potatoes, cubed
  1 red onion, quartered
  1 tablespoon chopped fresh thyme
  2 tablespoons chopped fresh rosemary
  1/4 cup olive oil
  2 tablespoons balsamic vinegar
  salt and freshly ground black pepper
  
  
  1.     Preheat oven to 475 degrees F (245 degrees C).
  2.     In a large bowl, combine the squash, red bell peppers, sweet potato, and Yukon Gold potatoes. Separate the red onion quarters into pieces, and add them to the mixture.
  3.     In a small bowl, stir together thyme, rosemary, olive oil, vinegar, salt, and pepper. Toss with vegetables until they are coated. Spread evenly on a large roasting pan.
  4.     Roast for 35 to 40 minutes in the preheated oven, stirring every 10 minutes, or until vegetables are cooked through and browned.
  
  
  Original recipe found here.