Quinoa, Cannellini Bean, and Roasted Tomato Salad, for one

I've had a somewhat productive week. I mean, more productive than most other weeks. I got school work done, I went to the doctors, I had a good few yoga practices, and I'm feeling a bit better... I'm feeling content. And healthy. And normal. I guess. I guess that's how I feel. It's a nice feeling, y'know, having a somewhat productive week and actually noticing, and feeling okay. I mean, I often (more often than not) go weeks where everything is a chore - school work, going out, exercising, getting dressed...and every now and again when I have a week like this one, where I've been able to get out of my head a little and move around and breathe - it's freaking great. 

Along with this burst of motivation for all things important, my cooking motivation comes back. I haven't posted a recipe for a little while (or so it feels) because, well, because of the above. Obviously. But I'm getting my act together, and I have plans for some delicious treats to share with you in the near future. First though, comes this salad. I really love roasted cherry tomatoes with herbs and garlic - they soften and sweeten, and they are just so good. Especially on toasted sourdough with avocado. But that's for another day. 

Notes: You could substitute any bean, really - red kidney beans would work really well, or even chickpeas, whatever you've got. This is a recipe for one serving, but you can easily double the recipe (or triple etc) to feed more people. If you do this, and for example want to feed four people, I would cook about 3/4 - 1 cup of quinoa in about 2 cups of water (bring to the boil and then simmer until the quinoa has swelled up and all the water is gone).

Quinoa, Cannellini Bean, and Roasted Tomato Salad with Balsamic Vinaigrette, for one

Ingredients

1/4 cup quinoa

1/2 cup cannellini beans

1/2 - 3/4 cup chopped cherry tomatoes

1/2 - 1 tsp mixed dried herbs

1/2 - 1 tsp minced garlic

1 tsp olive oil

Large handful of baby spinach

Balsamic Vinaigrette

1 1/2 tsp balsamic 

2 tsp good quality olive oil

Heat oven to 160 degrees and line a baking tray with baking paper; set aside. Cook the quinoa in 1/2 - 3/4 cup of water until it has swelled up to double it's original size and the water has been all sucked up. While the quinoa is cooking, in a small bowl mix together the balsamic and olive oil, add a little salt and pepper; set aside. Place chopped tomatoes in a bowl, add herbs, garlic, and olive oil, and mix to coat the tomatoes. Once the oven has heated, place the tomatoes on the baking tray and pop into the oven for 10 minutes or so, until they have softened; remove from the oven and let cool slightly. Wash the beans (if canned) under running water, press slightly to dry, and set aside half a cup. In a serving bowl, place a good handful of baby spinach, and top with the cooked quinoa, beans, and then the tomatoes. Drizzle over the balsamic vinaigrette and serve.