adventures of an american housewife in the south of france

Super Sad True Book Club

The only thing super sad about this month's book club is that I didn't read the book, Super Sad True Love Story:  A Novel by Gary Shteyngart.  Jillian picked this book about a May-December romance set in futuristic NYC and I actually can't wait to read it at some point.  Everyone really enjoyed it, but between work, play and the fact that I'm working through a 900 page John Irving novel, I just didn't have time to start it.  What a slacker. This month's food theme was health and longevity, and everyone brought some really tasty dishes!  I decided to put together a Veggie Quinoa Salad that I've been making for a few years now, because of quinoa's under appreciated nutritional value.  Although it looks and acts like a grain, quinoa is actually a seed that dates all the way back to 4,000 years ago when it played an important part of the pre-Columbian Andean diet.  Quinoa is gluten-free, a great source of dietary fiber, low carb, and high in protein.  It's incredibly versatile and is a great substitute for rice or couscous.  It acts like a sponge, soaking up all the flavors that you put in it.

image from wikipedia

This salad is really yummy and can be made with any vegetables that you want.  The recipe yields a pretty massive amount of food, so I really like bringing it to summer picnics or BBQs.  I usually try to make it the night before to allow all the flavors to marinate together.

make sure to share!

Here's how to make it: You’ll Need:
  • 2 1/2 cups water
  • 1 1/4 cups quinoa
  • 1/3 cup craisins
  • 1 pinch salt
  • 1 package of grape tomatoes, halved
  • 1/2 medium onion, minced
  • 6 spring onions, chopped
  • 8 radishes, sliced thin
  • 1 cucumber, diced
  • 2 tablespoons sliced almonds, toasted
  • 1/4 cup chopped fresh mint
  • 2 tablespoons chopped fresh parsley
  • 1 teaspoon ground cumin
  • 1/4 cup lime juice
  • 2+ tablespoons sesame oil
  • Salt and pepper to taste
Direction Rinse quinoa in a fine mesh strainer.  Bring water to boil in a small saucepan. Pour in quinoa, raisins, and a pinch of salt. Cover, and let simmer for 12 to 15 minutes, then remove from heat, and allow to cool to room temperature. Toss together the tomatoes, onions, radish, cucumber, and almonds in a large bowl. Stir in the cooled quinoa, then season with mint, parsley, cumin, lime juice, sesame oil, and salt. Chill 1 to 2 hours before serving, it tastes even better the next day!

veggies ready to become a salad


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