12 Aug Quinoa salad with gorgonzola and burnt-garlic vinaigrette

I’ve had the strangest few weeks in ways that I can’t even begin to explain. I haven’t been cooking much, as attention has been focused inwards. I think in time I will appreciate that this was an important period for me, my personal development, yet I have no idea why yet. I have the oddest sensation that something is shifting inside me, yet I have no clue as to what end. I’ve been given this book to help with the process and it’s unputdownable (I think I just made that word up), both frustrating and mind-blowing. In the midst of all this inner turmoil, I managed to make this lovely quinoa salad with blue cheese, broccoli and burnt garlic vinaigrette. The garlic isn’t actually burnt, it’s just browned to turn it crispy and give it that smokey flavour you sometimes find in Asian food, and I feel compliments the quinoa. Basically, heat the oil in a frying pan and when it’s hot, throw in the chopped garlic. Fry for 1 min, stirring, then turn the heat off and allow it to carry on browning for a minute longer, then place it on some paper, to remove excess oil, and add it to the vinaigrette (I always use a jar). The salad turned out surprisingly well, which I’ve decided to take as a good omen, a sign that I’m heading in the right direction…