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Summer salad

June 7, 2010

I’m making this salad all summer long. Please don’t stand in my way (directed at the feta police). I used to make a variation of this salad years ago, but used: cilantro, carrots, red onion, tomato, cucumber, napa cabbage and then tossed with sesame garlic Sass dressing and soba noodles swirled in. Sometimes I would omit the soba noodles and added a sprinkle of sesame sticks on top. That was a great cold salad. But now there is a new salad in town.

This salad as a tribute to my new-found love…of Quinoa. Yes Quinoa, my favorite grain at the moment. Quinoa cooks quickly, fluffs like couscous and has more protein than rice. It is good cold , as a standby for rice, when rolled into sushi or warm tossed with almonds, raisins and basil…but don’t stop there. I didn’t. I made a wonderful chopped salad  (with Mediterranean influence) then added cooked Quinoa to it. It was wonderful last night with grilled lamb and great today for a pre-hike snack. You may have had this salad before already and if you haven’t you may want to make it. It is really that good. Which is why I have featured 3 pictures.Excessive delight, I know.

Summer Salad when the Mediterranean is too far…

Cooked Quinoa

Sliced grapes

Cucumber

Cherry tomatoes

Basil

Parsley

Lemon juice, Olive oil, Balsamic vinegar, salt pepper

Feta

Avocado

Yellow pepper

Toss all ingredients together and add dressing.

Use as much or as little of the ingredients you want.

It is summer.It is hot in many places. The markets are bountiful with fresh herbs and vegetables and this is a celebration of that bounty. And of Quinoa. And of Feta. Enjoy!

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