Mediterranean Quinoa Salad

Over the summer I enjoyed a few different versions of Mediterranean Quinoa Salad at various restaurants around town.  Well, with a revolving cycle of cherry tomato harvests I figured I might test my memory and attempt to recreate my own version.  Here's my best current effort, it's quickly become a favorite of mine.

Quinoa is super easy to cook, just quinoa and liquid.  My quinoa has worked well with a ratio of one part quinoa to two parts liquid.  Some suggest rinsing the quinoa prior to cooking to reduce a taste of bitterness.  I didn't rinse my dry quinoa before cooking and still ended up being pleased with the taste.

Mix the quinoa and water in a saucepan and place over high heat.  Bring to a boil, occasionally stirring.  Once it reaches a boil reduce heat and simmer until all of the water has been absorbed.  This should take somewhere between fifteen to twenty minutes.  Once the water has been absorbed remove from heat and allow to sit for five minutes.  Fluff with a fork, now it's ready to serve/use.

You could really play around with the amount of quinoa in the recipe depending on how hearty you want the salad to be. I enjoy the balance this recipe provides.

While the quinoa was cooking I chopped up my remaining ingredients.  I mixed them all up in a bowl, added the lemon juice and olive oil...I must say I was tempted to start eating right then.  It never dawned on me to make this type of dish, just a bunch of chopped ingredients with no main base.  I'm thinking I may need to try this very soon.

But!  With that said, the quinoa was not going to be left out on this round.  And after tasting the final product?  Well, I'm glad I was able to hold out.  At this point, I added the quinoa, mixed it all up, then added salt and pepper to taste.  Yum!

 
Within a day or two Arie and I went through the entire salad.  Since I still had all my ingredients laying around I went ahead and made round two.  This time I was out of black olives so I substituted with green.  I may have liked them better, but both were great. 

Do you have any quinoa salad recipes?  I'd love to hear about them, I'm afraid they may already have grown into a new obsession of mine.

Enjoy,

H

P.S.  Apparently I love making salads. 

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Lemon Asparagus Pasta Salad

Sometimes, when I eat really good things other people have prepared, something happens to me.  I become incredibly persistent and don't relent until I've politely requested myself a copy of the recipe.  This was the case when my friend Nancy brought this pasta salad to a get together.  It has since become one of my party offering essentials.  It made its way to my mouth through Good Health magazine.  Here's how you can get the goods for yourself, slightly adapted.

Here's what the recipe sort of says:  Total Time 30 minutes.  Makes four main dish servings.  *I usually double the recipe when taking to an event.

1 pkg. (13.25 oz.) rotini or fusilli pasta
1 bunch asparagus, ends trimmed, cut into thirds or fourths
1 bag (8 oz.) stringless snap peas
1 Tbsp. olive oil
1 small onion, chopped
1 lemon
1/2 cup freshly grated Pecorino Romano cheese
1/4 cup loosely packed fresh basil leaves, thinly sliced

1.  Cook the pasta, adding asparagus and snap peas when three minutes of cooking time remain.
2.  Meanwhile, in another pan heat oil on medium until hot.  Add onion and cook for 10 to 12 minutes or until tender and slightly browned.
3.  Reserve 1/2 cup of cooking water; drain pasta and vegetables.  RUN THE PASTA/VEGETABLES UNDER COLD WATER UNTIL NO LONGER HOT.  *I forgot to do this once, and my cheese got all melty and gross.  Place the pasta and vegetables in a large bowl.
4.  From lemon, grate the peel and squeeze the juice.  *I usually add a bit more lemon juice at the end until it suites my taste buds.  Add to pasta and vegetable mixture.  Toss in the cooking water, onion, cheese, and basil.  Salt and pepper to taste, perhaps 1/2 tsp salt and 1/4 tsp ground black pepper.
5.  Place in refrigerator and allow to chill before serving.

There you have it.  Yum!   

What's your favorite pasta salad to take to a party?  Because I want the recipe!

Enjoy,

H

P.S. remember when I made these?  I want some right now!

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