Saturday, August 27, 2011
Thursday, August 25, 2011
Quinoa and Black Bean Salad with Fresh Herbs
1 C. Quinoa, rinsed
1 3/4 C. Water
1 Lemon, juiced
.25 C. Olive Oil
2 Scallions, thinly sliced
1 stalk Celery, finely diced
1 14 oz. can black beans, drained and rinsed
.25 C. Minced herbs (cilantro, mint, basil or some combination thereof)
Freshly Ground Black Pepper
In a small pan, bring the quinoa and water to a boil, cover and turn down heat to a simmer. Cook for about 15 minutes, or until the water has been absorbed.
In a large bowl, whisk together the lemon juice and olive oil.Add scallions and celery and beans and toss to coat. Add slightly cooled quinoa and herbs.
Season with salt and pepper, and toss to combine.
Tuesday, August 9, 2011
So when I had my first taste of Danish potato salad this summer, I was hooked. And it's a perfect farmers market salad this time of year. You can literally find almost every ingredient there: new potatoes, jewel-like radish, crisp cucumbers, leafy celery, slender scallions, a variety of herbs and maybe even farm-fresh eggs. I used red new potatoes in my version, but they were a wee bit firm, so I'd suggest using a potato with a higher moisture content (that will break down a bit after cooking). I also used a bit too much scallion, so would also suggest tasting your vegetables as you go (How much of a bite do those onions have? Does the radish taste mild or bitter?) so you can adjust quantity as needed.Sadly, summer is speeding by, so do yourself a favor and hit up your farmers market soon so you can try this salad the way the Danes intended.