I’m not sure what it’s been like in your neck of the woods weather-wise, but here in Vermont it was an exceptionally chilly March. Temps this past weekend were more like the middle of the month more than the end of the month. Teens during the day, below zero at night, the only saving grace is it has been really sunny during the day. Wanting to shed my usual winter fare of heavy chilis, soups, and dinners, I decided to create a springtime salad dish one evening in an effort to force the season. And when I heard the forecast of a winter storm approaching, I decided there was no time like the present!
Cucumbers, tomatoes, and chick peas are my usual fare for grain salads, but I thought I would put a tabbouleh slant to things by adding some sad-looking parsley in the vegetable bin, plus some chives. Chives are my favorite alliums, and since my own chives are hidden under a pile of snow, it will be a few weeks before I can snip some. The parsley is optional; if you don’t have it on hand, leaving it out won’t ruin the recipe. Fresh mint would be delightful substitute, but only if you have it on hand.
I decided to buy red quinoa instead of the “regular” (what color would you call that, beige?) and either can be used in this recipe. I like it when I cook it in chicken broth, as it adds a lot of flavor, but since I didn’t have any on hand, I used water.
Perhaps the recipe worked; the winter storm that was to arrive ended up being just rain and the snow is slowly melting. I’ve heard the chirp of the red-winged blackbird and I can see grass outside my window—it’s not yet green, but it will be very soon!
Quinoa and Vegetable Salad
Try your own version with different salad vegetables. Cooked chicken could be a wonderful substitute for the chickpeas—or an addition! For a little extra zing, top with some more fresh lemon!
2 cups of water
1 cup of quinoa
1 cucumber, peeled, sliced horizontal, seeded and chopped into half moons
1 cup grape tomatoes, sliced in half
1 can chickpeas, drained and rinsed
¼ cup parsley, chopped (optional)
The juice from one lemon (or more)
¼ cup chopped chives
¼ cup feta cheese
Salt and pepper
1. In a saucepan, bring the water to a boil. Add the quinoa and reduce heat. Cook until the quinoa is done cooking (30 minutes, give or take) and all the liquid is dissolved. Let it cool.
2. Add the cooled quinoa to a mixing bowl, add the cucumbers, tomatoes, chickpeas, and parsley, if using. Mix well. Add the lemon juice, chives, and feta. Top with additional lemon juice if desired. Serve over a bed of lettuce or on its own!