The sun is out!
This wouldn't be such an occasion for celebration were it not for the fact that it has been gray and rainy since last Friday night. My hiking shoes and I will be heading out after work.
Despite the gloomy weather, I haven't been cooking much over the past couple of weeks. Part of it is the casting process for On Golden Pond, which sadly remains ongoing as I seek out the last person, plus long hours at work, but part of it is that I've been wanting to eat basically two things: Mexican food and salad.
There have been lots of blogs lately extolling the virtues of quinoa, a chewy little grain that takes on the flavors with which it's surrounded. I have nothing but love for it, especially since it's kosher for Passover (a huge discovery this year) and a complete protein. It's good hot or cold, and pairs particularly well with summery fish dishes.
This salad would make a light main course or a perfect side--I served it with Nigella's mustard-coated salmon. I've doctored it up to add some additional color and crunch from radishes. The ones we get in Alaska are vividly colored and very peppery, and I can't resist them. We ate this salad outside on a sunny night with a bottle of Italian white wine.
Quinoa Salad with Greens and Spring Onions
Adapted from Salad as a Meal by Patricia Wells
For the salad:
1 1/2 cups quinoa
3 cups vegetable or chicken stock
2 dried bay leaves
1 tsp. coarse sea salt
1 tbsp. lemon juice
2 cups parsley leaves, coarsely chopped
1 tbsp. good olive oil
3 small spring onions (or scallions, if spring onions aren't available)
5 oz. baby spinach
4 radishes, sliced thinly
For the dressing:
2 tbsp. lemon juice
1/2 tsp. coarse sea salt
1 cup 2% milk
1/3 cup chives, minced
Lemon zest
Toast the quinoa in a large saucepan over medium heat, shaking or stirring it regularly until it crackles, about five minutes. Remove the quinoa from heat and rinse it in a sieve with cold water.
Return the saucepan to the stove and heat the stock to a boil. Add the quinoa, bay leaves and salt, then reduce the heat. Cover the saucepan and simmer for about 15 minutes, stirring occasionally. Taste the quinoa to see how chewy it is and cook for an additional five minutes if it isn't soft enough.
Remove the quinoa from the stove and allow to sit for an additional ten minutes. While it is cooling, whir the lemon juice, parsley and olive oil in a mini-prep food processor until the parsley is very fine. Pour this mixture into a small bowl and add the spring onions and radishes to marinate them.
Then make the dressing: in a jelly jar with a lid, combine the lemon juice and salt and shake to combine. Let sit for a minute to dissolve the salt, then drizzle in the milk. Shake to combine, then add the chives and lemon zest. This will make more than enough dressing for this dish--you could halve the recipe if you don't want leftovers.
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| Doesn't this look like the best brown-bag lunch? |
When ready to serve, toss the baby spinach with enough dressing to coat the leaves but not leave a lot of extra. Then combine the quinoa with the marinated vegetables. The original recipe calls for these two mixtures to be combined, but I left them separate--all the better to keep the spinach fresh for leftovers.
Makes four main course servings, and would easily serve six as a side.
