There’s something about melancholy and dreary rainy days – they go together perfectly.
I’ve been staying up way past my bedtime, and it’s tiring.
Yesterday, I walked home under the menacing dark clouds thinking about sleep.
I ate in bed; the tv softly in the background, and the sounds of the new Amadou & Mariam permeates the room.
Outside, I heard the rain thrashing the trees and windows, occasionally a car would go by, and I’d think… in a few moments I’ll be asleep.

Dinner was black quinoa with roasted chard, it’s as hearty as it is simple.
The textures are wonderful, such a great combination – I love the crunch, it’s savoury and has a balance of sweet and tartness from the dried cherries and vinaigrette. And the roasted chard, it’s oh so yummy.
It’s filling but not too heavy, healthy and delicious… I feel like I’ve been good.
Now all I need is a good long sleep … to feel like myself again, rested.
I feel the dark clouds lifting, it’s going to be a sunny day tomorrow and I bet I’ll have the disposition to match.

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Black Quinoa Salad with Roasted Chard

INGREDIENTS

• 3 tablespoon balsamic vinegar
• 1 tablespoon good quality extra virgin olive oil
• 2 teaspoon honey
• Kosher salt & fresh ground black pepper, to taste
• 1 cup black quinoa
• 2 cups vegetable stock (or water)
• 1/2 small onion, chopped
• 1 cup carrots, cubed
• 1 cup dried cherries (or cranberries)
• Kosher salt and freshly ground pepper, to taste
• 1/3 cup pistachios
• 1 large bunch of chard (rainbow), stemmed and roughly chopped
• 1 tablespoon olive oil
• 1/2 teaspoon red pepper flakes
• Kosher salt, to taste

DIRECTIONS

1. Whisk together the vinegar, honey, oil, salt and pepper in a small bowl and set aside
2. If using a rice cooker – Rinse quinoa thoroughly and put in rice cooker with vegetable stock or water
3. Add a pinch of salt, stir and set to cook, Fluff with fork when your rice cooker shuts off and set aside to cool
4. Stovetop – Rinse quinoa thoroughly and combine with stock or water with a pinch of salt (optional) in a medium saucepan with lid
5. Bring to boil on medium heat and then lower heat and let it simmer until cooked
6. Fluff with a fork and set aside to cool
7. In a large bowl, mix the quinoa, onions, carrots and dried cherries
8. Drizzle the dressing over, and toss to coat completely
9. Add salt and pepper to taste and mix well
10. Preheat an oven to 350 degrees F. and lightly grease a baking sheet with olive oil
11. Add the chopped up chard to the baking sheet and drizzle with olive oil
12. Add red pepper flakes and salt and mix to incorporate
13. Bake in the preheated oven for 15 – 20 minutes, or until the leaves are beginning to crisp
14. Portion the quinoa salad out onto plates, and add a heaping of roasted chard to the side
15. Sprinkle pistachio over the top with a bit more of salt and pepper if desired
16. Enjoy!

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