Whenever we have a bunch of things in the fridge that “must go”, we either make Musgo Soup, or Musgo Salad. After a visit to the La Quinta Olive Oil Company in Old Town, we had some amazing flavors to add to our salad. I say we because my parents have a house full of relatives at the moment so we’ve been cooking together most evenings.
This is not a sponsored post, and my Mom paid full price for the product, but we were all so excited by the amazing flavors that I feel compelled to support this local business in hope that they stay for a long, long time. Forget about taking a bottle of wine as a hostess gift, pick up an oil or vinegar and blow your friend’s mind.
We tossed the following vegetables in olive oil, salt and pepper, and roasted them for about 45 minutes at 450:
diced sweet potatoes
sliced red and orange and yellow peppers
large diced zucchini
The potatoes took the longest, so we kept checking until they were tender.
While the vegetables were in the oven, I made some quinoa tricolore that I got at Trader Joe’s, with vegetable stock from Sprouts.
We let everyone serve themselves, and I wish I had photographed this masterpiece, but we were all too busy driving it into our mouths. A base of the quinoa, then a layer of roasted vegetables, sprinkled with feta cheese, and drizzled with habañero olive oil and chocolate raspberry balsamic vinegar.
2 thoughts on “Musgo Salad – Roasted Veggies, Quinoa, & Feta”
I've never tried tempeh, and I think you're right that it is made with wheat. A wok is great too for tossing in everything that's left in the fridge. Most of the time it will start out looking like a stir fry and end up a curry.
mmm this sounds super delish! I never thought of it as a Musgo dish. I usually do the roasted veggie dish as a "Quick, the kids are running around and I'm not about to stand and sautee" dish. I also love to add tempeh (marinated in olive oil) but it may have gluten in it….
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