last night's dinner

I wasn't planning on blogging about our dinner last night, but was inspired by how lovely it looked on the plate.  It not only looked great, but it also tasted pretty darn good.  Add in the fact that it was super easy and very healthy, and well, who could resist? 

The Menu

Roasted Sweet Potatoes with Spinach and Blue Cheese

Warm Quinoa Salad

Roasted Asparagus

Roasted Sweet Potatoes with Spinach and Blue Cheese

3 sweet potatoes, peeled and sliced in wedges

2 T olive oil

salt and pepper

1/4 c crumbled blue cheese

3 T fresh lemon juice

1/4 c sliced onion

2 c fresh spinach leaves

-toss sweet potatoes with  1 T olive oil, salt and pepper to taste

-place in single layer on baking sheet

-roast at 350 for 35-40 minutes, until tender and roasty

-meanwhile, combine blue cheese with lemon juice and mash to make a creamy dressing, set aside

-saute onions in 1 T olive oil for 8-10 minutes

-add spinach and saute until wilted

-toss with blue cheese mixture, then stir in roasted sweet potatoes

Warm Quinoa Salad

1/2 c quinoa

1 c water

2/3 c golden raisins

1/2 c chopped cashews

1 T olive oil

1 T lemon juice

salt and pepper

-bring quinoa, water and raisins to boil in saucepan

-reduce heat and simmer until water is absorbed

-remove from heat and transfer to serving bowl

-stir in cashews, olive oil, lemon juice and salt and pepper to taste

-serve warm

Roasted Asparagus

1 T olive oil

asparagus spears (I used Whole Foods brand, frozen, organic-obviously nowhere near local or fresh right now, but hey, we deserve a winter treat now and then....)

salt and pepper

-place asparagus in single layer on baking sheet

-drizzle with olive oil and add salt and pepper to taste

-bake at 350 for 10-12 minutes, until browned and tender