Summer is the time for picnics and salads that are easy as pie to toss together. Make this tabbouleh inspired quinoa early in the day, before the heat zaps your cooking mojo. It only gets better the longer it chills. The Mediterranean flavors co-mingle their little hearts out.
Amounts are approximations, a template to guide you. Salad making is more of an art than science.
You'll need:
1 clove of garlic, peeled
A handful of sweet grape tomatoes- yellow is low acid, and delicious
1 carrot, grated
4 scallions, sliced (white and light green sections)
1/4 cup Kalamata olives, whole or pitted and chopped
1/3 cup slivered nuts- pecans, almonds or walnuts
Sea salt and pepper, to taste
1 tablespoon chopped fresh basil leaves
1-2 tablespoons chopped fresh mint leaves
Extra Virgin Olive Oil
Juice of 1-2 lemons or limes, depending upon size
Rub the clove of raw garlic inside a glass or ceramic salad bowl.
While the cooked quinoa is still a bit warm (but not steaming hot) scoop it into a bowl and fluff with a fork.
Halve or quarter the yellow tomatoes and add them to the bowl. Add in the grated carrot, sliced scallions, Kalamata olives, and slivered nuts. Toss lightly to combine.
Season with sea salt and ground pepper. Add the chopped fresh herbs. Drizzle the salad with extra virgin olive oil- enough to moisten. Toss to distribute. Squeeze a lemon or a lime all over the salad and toss.
Taste test (this is the fun part). Adjust the seasonings. Does it need more olive oil? Salt? More citrus? Is there a good balance of quinoa and add-ins?
When the seasoning tastes right, cover and chill until serving (at least one hour, but a few is even better).
Before serving, taste again and readjust seasonings if you need to. Chilling summer salads- such as quinoa, rice or potato- dulls certain flavors a bit.
Serve as a side dish. Your gluten-free peeps and vegan friends will thank you.
Makes roughly 4 to 6 servings.
http://glutenfreegoddess.blogspot.com/2009/07/quinoa-salad-with-yellow-tomatoes.html
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