Monday, March 19, 2007
The calendar alerts us to the first day of spring, however, is mother nature ready? These first few weeks are the hardest; waiting for tender aparagus stalks; hoping for herbs with a vibrant color and dynamic fragrance; and of course, the promise that no more snow will fall. The last of winter's canned goods are being used up readying the space for a new season's bounty. Try this bright fresh grain salad to whet your appetite...bring on the season.
1/2 cup quinoa
2 celery stalks - minced
1 cucumber – peeled, seeds removed and minced
5 scallions – roots trimmed and minced
1 tomato – seeds removed and diced
1 cup chopped Italian parsley leaves
1/2 cup chopped mint leaves
1 lemon - juiced
1/4 cup extra virgin olive oil
Salt and black pepper to taste
Over a medium flame heat a 2-1/2 cup sauce pan, and add the quinoa. Toast the quinoa for a few minutes and then pour over 1-1/4 cup water. Cover with a tight fitting lid and lower the heat to a medium low. Cook the quinoa for 15 minutes. Shut off the heat and allow the quinoa sit for 10 minutes.
In a clean bowl toss all the ingredients together to thoroughly combine. Correct seasoning and serve.