cucumbers
It Resembles Tabbouleh
September 09, 2009 09:54 AM Filed in: Recipes
Last night’s dinner came out very good; I’ll bring it to work for lunch today.
Quinoa Salad
from the store:
from the garden:
vinaigrette dressing* of your choice
Cook the quinoa according to package directions. Usually, you need to wash it in a few changes of water to get rid of any saponins (responsible for a soapy taste and digestive distress), then cook it like rice, one part quinoa to two parts water for 15-20 minutes. Pop it in a big bowl to cool.
Quarter the cukes lengthwise, then thickly slice. Toss in with the quinoa.
Slice off the root ends of the onions then thinly slice the rest, using all the white and whatever of the green is crisp and bright. Toss in with the quinoa.
Cut tiny tomatoes in halves or quarters (I had grape tomatoes and little yellow pear tomatoes); larger tomatoes should be diced to about the same size as the babies. Toss in with the quinoa.
Mince the herbs. I use a large wooden bowl and a mezzaluna knife; works great. Toss in with the quinoa.
Pour in the vinaigrette and blend everything together. Chill for an hour or two so the flavors "marry." Serve cold or room temperature.
*I am no expert at salad dressings, but I used 1/2 cup olive oil, about 1/3 cup balsamic vinegar, juice of the 1/2 lime that was lurking in the fridge, two cloves of garlic minced, plus salt and pepper, whisked together. It was just right.
Quinoa Salad
from the store:
- 1 cup uncooked quinoa
- 2 cucumbers
- 2 bunches green onions
from the garden:
- random number of tomatoes, whatever is ripe
- a good handful of parsley
- a basil leaf or two
- tiny sprig of mint
vinaigrette dressing* of your choice
Cook the quinoa according to package directions. Usually, you need to wash it in a few changes of water to get rid of any saponins (responsible for a soapy taste and digestive distress), then cook it like rice, one part quinoa to two parts water for 15-20 minutes. Pop it in a big bowl to cool.
Quarter the cukes lengthwise, then thickly slice. Toss in with the quinoa.
Slice off the root ends of the onions then thinly slice the rest, using all the white and whatever of the green is crisp and bright. Toss in with the quinoa.
Cut tiny tomatoes in halves or quarters (I had grape tomatoes and little yellow pear tomatoes); larger tomatoes should be diced to about the same size as the babies. Toss in with the quinoa.
Mince the herbs. I use a large wooden bowl and a mezzaluna knife; works great. Toss in with the quinoa.
Pour in the vinaigrette and blend everything together. Chill for an hour or two so the flavors "marry." Serve cold or room temperature.
*I am no expert at salad dressings, but I used 1/2 cup olive oil, about 1/3 cup balsamic vinegar, juice of the 1/2 lime that was lurking in the fridge, two cloves of garlic minced, plus salt and pepper, whisked together. It was just right.
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