Quinoa, Arugula and Veggie Salad... The Recipe

The basics for this off the cuff keeper:

Ingredients:

2 C cooked quinoa
2 handfuls arugula or other bitter/spicy green - rinsed & torn
1 large handful cherry type tomatoes
1 small cucumber
1/4 C chopped onion (any kind)
2 cloves garlic
Tasty vinegar (sherry, rice, champagne etc... just not white and not too harsh)
salt, pepper
a few slices bread (tortillas work too)
1/4 broth or water
Oil for cooking (I suggest bacon drippings - or use a little sesame oil with regular cooking oil)
Parmesan or other hard grating cheese

Equipment:

Knife
Cutting Board
Sauce pan w/lid
Garlic press (optional)
Cheese Grater
Medium bowl + utensils for tossing/serving the salad

Cook!

Brown the onion in the oil over high heat, then add the greens to wilt.
Turn down the heat to medium, crush the garlic into the greens and stir to combine.

Add in the quinoa.  If it is too dry, add about 1/4C broth or water, and cover over low/very low heat.
Slice the tomatoes in half (this is where they got scooped out with the melon baller).
Slice the cucumbers into bite sized pieces (more or less) sprinkle them with 1/2 tsp of salt, and 1 tsp of vinegar.  Taste and adjust.  Set aside.

Check the quinoa, and if the liquid has been absorbed, turn off the heat, and stir in the tomatoes.
Taste and check for flavor.  Add pepper and vinegar to taste.  Grate in some parmesan and taste again before adding any salt.  That may do the trick.  (It did for us between the salt in the bacon and the broth).

Fry the bread/tortillas in a little more oil (or just toast them).

Serve the salad with the cumbers on the side or mixed in.
Grate on some more parmesan, and use the bread to help you eat it all.

Sliced nectarines & plums make a fabulous finish!  We actually had some honey yogurt with these - but got so excited, we forgot to take pictures of that...

The CSA bag Arrived!

...and no zuchinni, and YES tomatoes!

Sure yellow tomatoes, and peaches and plums and lettuce and....


Anyway, when it was time to make dinner, this was inspiring, but not dinner.

A quick peek in the fridge revealed a hodgepodge:

Pre-cooked quinoa I had vacu-bagged and frozen (and thawed),
left over onion,
bacon drippings
and some left over hot-dog buns (bakery kind),

along with the arugula, cucumbers and tomatoes from the bag

- and throw in some garlic.

So far so good - except my son doesn't like the "smoosh"
of the seedy part of the tomato.  This melon baller to the rescue.

(Before I had a kid... suck it up kiddo.  Now that I'm doing the mom thing, if it'll get you to eat something I really like, I'll meet you half way.)

So instead of just throwing in the little yellow tomatoes whole, I sliced 'em in half, and scooped out the "smoosh."  It helped that the boy helped.

 (Trivia alert:  At one point chef's were trying to pass off this stuff as "tomato caviar"  And yet the French have a specific process for removing this as an undesirable part - along with the skin - concasse. Huh)

Back to dinner:

Saute the onion in a bit of the bacon drippings. Brown edges on the onions says I'm ready for...
About half of that arugula torn up and thrown in the pan, wilt it.

Shrapnel from the smashed bag of frozen broth.
The boy likes to bang them on the counter.

Turn down the heat and pour in the quinoa.
It was pretty dry, so I broke up a ziploc bag of frozen broth and tossed in a few pieces of broth-ice-shrapnel.
Cover with a lid, and let the liquid soak into the grains.

Now all it needs is a fork!

While that is warming away, chop  chop up the cumber into wedges, sprinkle with a little salt and sherry vinegar.

Toss the tomatoes into the warm quinoa & friends, move it to another bowl, because I ended up having to fry the bread in a little more of the bacon drippings.

The salad needed a little vinegar too, along with some pepper.  It needed a little salt, but we went with some parmesan instead because that was more fun.

A useable recipe follows in the next post...