Thursday, June 14, 2012
Yesterday I did a bit of harvesting in the garden! I can't tell you how excited I was to pull up my first radishes! They're so cute and quite easy to grow! I wanted to use my arugula, arugula flowers, herbs, and radishes from the garden so I decided to put them into a quinoa. Quinoa is actually quite easy to make. It's really just like any garden salad, you can pretty much throw anything in there and it will taste wonderful. I found a recipe in the June 2012 issue of bon appetit for the dressing and directions on how to cook the quinoa and then changed it to what I had on hand. The recipe in bon appetit calls for parsley but I've learned I really don't like the flavor of parsley all that well so I substituted arugula and cilantro. This salad is delicious! And healthy! I served it alongside a grilled flank steak because if there is no meat then my husband feels like there has been no dinner. ha! My kids won't really eat quinoa so I made them rice on the side instead. What's great is there's plenty of leftovers for a light and healthy lunch today!
Garden Quinoa - adapted from Bon Appetit
1 c quinoa, rinsed well
1/2 t salt, plus more
2 T fresh lemon juice
1 garlic clove, minced
1/2 c extra virgin olive oil
freshly ground black pepper
1 large english cucumber, cut into 1/4" pieces
1 pint cherry tomatoes, halved
2 radishes, cut into thin slices
a handful of cilantro, chopped
a handful of arugula, chopped
a handful of fresh mint, chopped
2 scallions, thinly sliced
arugula flowers to make it pretty, if you have them
Bring quinoa, 1/2 t salt, and 1 1/4 c water to a boil in a medium saucepan over high heat. Reduce heat to medium-low, cover, and simmer until quinoa is tender, about 10 minutes. Remove from heat and let stand, covered, for 5 minutes. Fluff with a fork.
Meanwhile, whisk lemon juice and garlic in a small bowl. Gradually whisk in olive oil. Season dressing to taste with salt and pepper.
Spread out quinoa on a large rimmed baking sheet; let cool. Transfer to a large bowl; mix in 1/4 c dressing. Chill.
Add your fresh vegetables and herbs to the quinoa. Toss to coat. Season to taste with salt and pepper. Drizzle remaining dressing over.
And here are some beautiful peonies from my garden. I'm enjoying bringing in vegetables, herbs, and flowers from the yard. There is such a sense of accomplishment. I've been working on my garden for 8 years. Getting my hands in the dirt is a little like therapy. As I work I feel the stress melt away.
I hope you're enjoying a lovely summer and spending lots of time outdoors and eating wonderful summery meals with your families!
Have a marvelous weekend!