Being a weather channel groupie, I’ve noted that sunrise is getting later & sunset is getting earlier even though we are in the hottest part of the summer. I’m also seeing back-to-school sales and promotions everywhere. In some areas, school is already back in session! Those are all good indicators of autumn approaching but summer’s nowhere near over. There’s still lots of warmth and fresh produce to enjoy.
My favorite thing about summer is that abundance of fresh vegetables & fruits available from my home garden, at farmers’ markets all over the area and at the local farms. Fresh produce is everywhere! I have a ton of recipes using fresh ingredients that we are trying out to share them here over the next few months. We do more entertaining in the warmer months of the year when we can eat outside on the deck and play bocce or the bean bag toss game (also called cornhole or baggo) in the yard. Those summer recipes tend to serve larger groups, are healthier, (thanks to all the fresh fruits & veggies) and more portable. There is still time to enjoy just picked produce & warm weather this summer even as our thoughts turn to the fall season!
Mediterranean Quinoa Salad
Mediterranean Quinoa Salad (adapted from hunts.com)
Prep Time: 10 minutes Total Time: 45 minutes Makes 8 Servings
Ingredients:
- 1 cup quinoa, uncooked
- 2 cups vegetable broth
- 1/2 teaspoon salt
- 1 clove garlic, crushed
- 1 cup diced & seeded, unpeeled cucumber
- 1 14.5 ounce can diced tomatoes, drained
- 2 ounces ripe olives, halved & drained
- 1/2 cup crumbled feta cheese
- 1/4 cup chopped red onion
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
Directions:
Rinse the quinoa well before cooking it to remove the natural bitter coating, if it is not pre-washed. In a large saucepan, bring the broth and salt to a boil, then add the quinoa and garlic to the pot. Simmer the quinoa for 15 minutes, until the water is absorbed, then allow it to sit for 15 minutes at room temperature or 5 minutes in the refrigerator to cool.
Vegetable broth gives the quinoa a flavor boost.
While the quinoa is cooling, combine the cucumber, drained tomatoes & olives, cheese, onion, oregano and basil in a large bowl and set it aside until the quinoa is cooled.
Chop all the add-ins.
Add the quinoa to the vegetable, cheese & spice mixture, tossing it gently to combine.
Add the quinoa to the chopped veggies, cheese & spices.
Serve immediately or refrigerate until needed, allowing the quinoa to return to room temperature before serving it, about 20-30 minutes.
This is a great side or a satisfying meatless dish.
There’s summer fresh goodness in this dish! ~Linda
Mediterranean Quinoa Salad (adapted from hunts.com)
Prep Time: 10 minutes Total Time: 45 minutes Makes 8 Servings
Ingredients:
- 1 cup quinoa, uncooked
- 2 cups vegetable broth
- 1/2 teaspoon salt
- 1 clove garlic, crushed
- 1 cup diced & seeded, unpeeled cucumber
- 1 14.5 ounce can diced tomatoes, drained
- 2 ounces ripe olives, halved & drained
- 1/2 cup crumbled feta cheese
- 1/4 cup chopped red onion
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
Directions:
Rinse the quinoa well before cooking it to remove the natural bitter coating, if it is not pre-washed. In a large saucepan, bring the broth and salt to a boil, then add the quinoa and garlic to the pot. Simmer the quinoa for 15 minutes, until the water is absorbed, then allow it to sit for 15 minutes at room temperature or 5 minutes in the refrigerator to cool.
While the quinoa is cooling, combine the cucumber, drained tomatoes & olives, cheese, onion, oregano and basil in a large bowl and set it aside until the quinoa is cooled.
Add the quinoa to the vegetable & spice mixture, tossing it gently to combine. Serve immediately or refrigerate until needed, allowing the quinoa to return to room temperature before serving it, about 20-30 minutes.