- 2 cups of cooked quinoa
- handful of parsley and mint
- 10 sun dried tomatoes
- 2 cloves of garlic minced
- 2 scallions chopped
- 1 lemon juiced
- 1 tbl of olive oil
there are often times i am starved but i just don’t want a meal. know what i mean?
i think it goes back to my vegetarian days where sitting down to a meal of sauteed greens over brown rice was a meal i enjoyed often. often meaning 3 times a week, i lived right across the street from the best chinese restaurant ever (it specialized in vegetarian foods. it’s now a bank, so sad).
meals like this remind of the old times. times of food experimentation because i was just learning how to really cook. i had a (food) mentor back in my early 20′s who meant the world to me. this women could cook up a vegetarian meal in minutes. she taught me how to take the simplest of ingredients and turn them into a meal. lentils, kidney beans, brown rice and tofu, you name it, the list goes on. she was a magician in the kitchen. during a not so good time in my life she kept me going, kept me strong and kept me in the game. her meals have stayed with me, they were simple, they were good, they were meals that i will be making forever.
this is a great salad full of wonderful simple flavors. this salad is very similar to tabouli. the mixture of mint and parsley really give it an extroidinary flavor you don’t want to miss out on.
- to a pot add one cup of quinoa to 2 cups of water. cook according to package directions.
- meanwhile to a bowl add parsley, mint, scallions, sun dried tomatoes and garlic. set aside.
- when quinoa is ready, let it cool off for a couple minutes. sometimes i like to add it to a mesh strainer and run it under cool water to speed up the process.
- mix cooled quinoa with herb mixture. toss and add 1 tbl of olive oil and juice of one lemon. add salt and pepper to taste.