Fall is my favorite time of year, in no small part because of the food. From cider donuts to pumpkin bars, apple sausage to sweet potato pie, roasted squash to homemade applesauce, I’m obsessed. I’ve even fallen into the “pumpkin pie spice trap” on more than one occasion.
The thing I love most about fall foods, the one thing they almost all have in common, is they are served hot. A warm cup of coffee on cool morning is one of the best things in the world. I love making soups, roasted vegetables, and fresh breads and jam. Having the oven on and feeling comfortable in my house without cranking the AC, you just can’t beat it.
One type of dish I’ve really begun to enjoy over the past few years is recipes centered on warm grains. I can honestly say I was in my 20’s before I ever even tried quinoa, and it’s taken me a while to figure out exactly how to prepare and season it to my taste. This weekend I tried something new, and it paid off.
I knew two things when I left work Saturday: I really didn’t want to stop at the grocery store, and I had quinoa at home, I could figure something out. I put the quinoa on to cook, along with some frozen corn and carrots, and began to look for a dressing.