I'm so happy to have a little time to cook and try out new things. I have only a week before school starts again, so I'm going to try to get a lot in!
We got the latest issue of Vegetarian Times in the mail and it has recipes submitted by students, including an excellent quinoa salad. Which I made. And am eating as I sit here typing this. It has a lot of tabouleh/arabic salad components, which of course are Zipper's favorites. And it has the added bonus of quinoa's magical properties and toasted pine nuts for crunch.
Quinoa Salad (from Veg Times with Zipper modifications)
Boil about 6c. of salted water and add 1 1/2 c. quinoa. Reduce heat and simmer until quinoa is tender (about 15 min). Drain quinoa and rinse with cold water. Drain again.
Toast 1/2 c. pine nuts in a dry pan. Don't let them burn.
Finely dice
1 english or 2 regular cucumbers (peeled, seeded) (2 1/2 c.)
2 tomatoes (3/4 c.)
1/2 red onion (about 1/2 c.)
1 bunch parsley
Toss quinoa, pine nuts and veggies. Add zest and juice of 2 lemons, 1/4 c. olive oil.
Salt & black pepper to taste.
Makes a large batch (it's supposed to serve 12). It'll be great next time I have to bring something to a potluck!
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