I only eat quinoa in the summer and when it’s summer, I eat A LOT of it. Seems to be the one thing that satisfies my hot weather cravings. And being that it’s Memorial Day weekend it only seemed appropriate to start off our Friday food post with the taste of summer.
I hope you all have lots of delicious events this weekend spent lovingly with family and friends. Enjoy yourselves immensely, I know I will be.

1 c. quinoa
A bunch of cherry tomatoes
1/2 cup of mint
1 cucumber cut into small pieces with the seeds taken out
A couple scallions
A bunch of pitted and chopped Moroccan black olives

Rinse your quinoa. Boil 2 cups vegetable stock and add quinoa to it. Cover and let simmer for 15 minutes. Take off heat, keep lid on and let sit for 5 minutes. Fluff it up and spread it out on a baking try to cool.

1/3 cup olive oil
2T tamari
Juice of 1 lemon
2 T tahini
1 clove garlic

Blend together till you have a nice creamy consistency.

Add dressing (a little less than all of it) to the cooled quinoa along with the tomatoes, mint, scallions, olives and cucumbers. Season with freshly ground pepper and preferably Maldon sea salt. Serve over greens or eat it right out of the fridge. That’s what John did with pretty much the whole batch. He loves himself some quinoa.

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