Creating a Fresh Salad

I am inspired to share with you that summer is around the corner. It’s time for the new seasonal harvest of crisp and fresh vegetables as well as warm and long summer days. As a culinary specialist, the time of year creates many adventures that excites the palate. Good, fresh food shared with others.

Salads are a great way to enjoy all the freshness the season brings.

A salad is a dish consisting of mixed, mostly natural ingredients. They are typically served at room temperature or chilled, though some can be served warm. Condiments and salad dressings, which exist in a variety of flavors, are often used to enhance a salad.

Growing up, I have specific memories of my mom preparing my school lunch, which included salads. I oversaw the dressings, which I poured a mixture of Western, Italian and sometimes Green Goddess into a small Tupperware container. Sitting in the multi-purpose room, I would pour my dressing over the salad and my friends and I would enjoy the conversations of our day as we enjoyed our lunch.

Recently, I was reflecting with one of my team members, Carri, for a menu item that was fresh, vegan and glute- free that required some protein for a client retreat we are catering. Carri’s go-to dish is a quinoa salad. The ingredients are fresh, crisp, full of flavor and overall healthy. This salad can be made ahead of time and refrigerated.  Please enjoy the recipe. QCBN

By Debbie Maranville

Debbie Maranville is the co-owner of Goods from the Garden, Catering & Events and The Natural Healing Garden.

Quinoa Tabbouleh Salad

• 2 Cups Quinoa – any variety or color
• 8 tablespoons of Olive Oil (6 are to be reserved for the dressing)
• 2 Cups of Water or Vegetable Stock
• 1 teaspoon of salt
• 1 Cup of Chopped Mint
• 1 Cup of Chopped Parsley   (Note – you can use cilantro or basil if that is in the fridge)
• 2 cups sliced tomatoes
• 12 Green onions – sliced very thin
• 2 cups of dices cucumbers scored
• 4-6 tablespoons of Lemon Juice
• 2 Teaspoons of minced or granulated garlic
• 1 teaspoon of black pepper
• 1-2 teaspoons of salt (this is to your taste)  You can substitute Gluten Free Tamari also – Yum!

Instructions 

1. Using a medium sized stock pot heat 2 tablespoons of olive oil. Add the quinoa and cook for a few minutes. Stirring is necessary for you want the quinoa to have a fresh and toasty fragrance. Next, add your veggie stock or water and 1 teaspoon of the salt and stir. Cover and let simmer for approx. 20-25 minutes.
2. Now is the fun part. Cut and dice your fresh ingredients while quinoa is cooking. Add them to a large bowl.
3. When the quinoa has finished cooking, remove the lid and allow your quinoa to rest for 5 minutes. Then fluff and stir with a fork. Transfer to a baking dish or bowl to cool.
4. Whisk together the lemon juice, salt, pepper and olive oil.
5. When the quinoa has cooled mix everything together in your large bowl.