Like breathing fresh mountain air, modifying almost everything we touch is part of life here at WildSnow.
I planted cilantro in my garden this spring and the fresh sprigs made Keen on Quinoa Salad taste especially good.
After a few weeks, the cilantro bolted during a period of unseasonably hot weather. The leaves were bitter after that so I ripped out the plants and sowed seeds for a fall harvest. Next time I made my weekly batch of quinoa, I seasoned it with what I had on hand. It turned out better than ever. A successful episode of modifications in the kitchen!
A refreshing, light, nutritious salad that tastes best served cold on a hot summer day; I eat it almost every day.
Keen on Quinoa 2
2 cups quinoa
4 cups water
1/2 cup olive oil
1/2 cup lemon juice
4 teaspoons ground cumin
2 teaspoons salt
1 teaspoon red pepper flakes
1 small onion
Rinse quinoa in cold water. In a pot, bring quinoa and water to rolling boil. Reduce heat, cover, and simmer for 15 minutes. After 15 minutes, turn off burner and let stand, covered, until cool. Place cool pot in refrigerator until cold (overnight is fine).
Next, I use my handy food processor: chop onion, blend in olive oil, lemon juice, cumin, salt, and red pepper flakes. Pour over chilled quinoa, mix well and serve.
Keeps well in refrigerator. I often make a batch and we eat it all week long.
I like to keep my kitchen counters uncluttered but a few appliances have earned their place. We use a blender often for smoothies and I like the efficiency of an electric slicer/chopper for veggie prep. I found a blender/food processor combo tool that does both; it gets top marks in my book.