Cookerati

Lots of cool ideas come to fruition when you’ve got the ingredients growing right in your own backyard.  I wanted a side salad to go with a Turkey Tenderloin we barbecued on the grill.  Quinoa is such an amazing grain, and perfect for a summer salad.  The tomatoes, basil and parsley were in the raised beds, but my onions disappeared from the bed, so if you have them, finely dice a few and add it in too if you like.

Ingredients:

• 1 cup Quinoa (pre cooked)
• 2 cups water
• 3 small tomatoes diced 
• 1 handful of basil chopped
• 1 handful of parsley chopped
• salt
• pepper
• balsamic vinaigrette

Rinse Quinoa until it runs clear to get rid of saponin then drain with a sieve.  Put the Quinoa in a pot with the water and salt.  Let boil, then  cover and turn down to simmer – about 20 minutes.  You should see the tiny spiral germ separate from the grain.  Let it sit on with the lid on for a few more minutes.  Fluff with fork. 

Throw in the tomatoes, basil, parsley, salt, pepper, and stir in a little vinaigrette.  It’s a nice light addition to dinner.

I made extra Quinoa intending to make another salad with it for dinner the next night, but my daughter made her own salads during the day and left nothing behind.  Obviously, it’s good stuff.