This weekend was filled to the brim with festive activities - a wine and cheese night at a friend's home, tailgating for the USC v Stanford game, a pumpkin carving soiree, my third half marathon, and our Halloween party (more on the run and Halloween party tomorrow).
My friend Jenna hosted the wine and cheese night and set out a table full of snacks, a variety of wines, and these adorable pumpkin cupcakes with milano "tombstones" in the top with our initials on them. I was absolutely loving this sign she bought off Amazon. At $10, it's insanely affordable, but I bet you could also make it on your own with some burlap, scissors, ribbon, and paint.
I offered to bring a big side dish to Jenna's party, and I went for this mediterranean quinoa. It's super simple, light in flavor, and would blend well with pretty much all other food - which makes it ideal for a potluck. I left the extras at home and ate it as a snack throughout the weekend. The flavors got better the longer the dish sat - a perfect do ahead dish!
makes 8 side servings
2 cups cooked quinoa
8 oz cherry tomatoes, quartered
1 package persian cucumbers, chopped
8 oz herbed feta cheese
1 shallot, finely chopped
1 cup chopped basil
1/2 cup chopped mint
1 T olive oil
1/2 T red wine vinegar
Salt and pepper to taste
While quinoa is cooking, prep your vegetables and herbs: quarter the cherry tomatoes, finely chop the shallot, and chop the persian cucumbers, basil, and mint.
Once quinoa is cooked, mix together all ingredients. The warm quinoa will slightly melt the cheese and continue to soak up the mediterranean flavors.