The inspiration for this salad was my blossoming mint plant. Now that I don’t have anyone to drink Sidecars with 
I haven’t been using as much mint. I knew the plant was feeling neglected and needed harvesting! I also had lots of random leftovers in the refrigerator. Still, I was in the mood to create. What resulted was divine. Fresh, light but filling, and so efficient!
As I’m facing this new chapter and trying to figure out how to make the most of what is before me, this salad exhibits itself as the pleasure that can be derived from gathering what is before you and taking action.
A quick note about quinoa (which is a small miracle in kernel form–though it cooks and tastes like a grain, it is genetically related to leafy greens; it is a complete protein, rich in fiber, magnesium, iron and lots more.) In this recipe, I boiled the quinoa like I would pasta (as Bittman says, “Until it’s done.”) I’ve also cooked quinoa with a method that combined boiling and steaming. I must say that I didn’t taste much of a difference. Maybe the steamed was a little flufier…. but the steaming method is also much more messy. I think I’ll boil from now on, also because you can infuse different flavors this way, see below.)
Ingredients:
| Salad: 1 cup quinoa Approx. 1 inch cube of ginger cut into chunks ½ head chopped radicchio 1 chopped nectarine Handful of chopped mint 2/3 cup of cooked corn 1 tbl chopped garlic ¼ tsp. chopped jalapeño pepper |
Vinaigrette: 2 tbl. Olive oil Juice of one lime 1 tbl. Honey Salt and pepper |
1. Measure one cup of dry quinoa into a saucepan and cover with water by at least 3 inches. Some of the quinoa will float, which is okay.
2. Add chunks of ginger and big pinch of salt.
3. Bring to a boil, and then simmer in a low boil until done to taste.
4. While quinoa is cooking, chop ingredients and make vinaigrette.
5. Combine while quinoa is still hot. Serve warm of cold.
Serves 2 as main course, or 4 as side dish (would be a great side dish to lemon-herb grilled chicken!)
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