My first summer CSA share box from Groundwork Farms arrived this week with a beautiful bouquet of fresh herbs, lots of lettuce, green onions, rhubarb, and a bit of asparagus. So many possibilities, but the herbs call me first.
You can make this by placing all the green ingredients in a food processor, but where's the fun in that? Time to take my Wusthof chef's knife out for a walk.
Ingredients
2 cups fresh cilantro (or parsley)
1 cup fresh mint
1 cup green onions
1/4 cup fresh chives
1 clove garlic
1 small cucumber
6 Tbsp lemon juice
3 Tbsp olive oil
2 tsp cumin
2 tsp coriander
1 cup quinoa
1-1/2 cup water
salt and pepper to taste
Procedure
Prepare the Quinoa: Rinse and drain the quinoa under cold water several times to remove the saponins, then place the quinoa in a saucepan on medium heat. Before adding the 1-1/2 Cup water, allow the quinoa to dry and toast slightly. Then add the water. Bring to a simmer. Put the lid on, reduce the heat to low, and cook for about 20 minutes.
Prepare the herbs: While the quinoa is cooking, chop the herbs, green onions, and garlic very finely and combine in a large bowl. Partially peel and seed the cucumber and chop into tiny dice. Add this to the herbs. Add the lemon juice and olive oil to the herb mixture.
Assemble the salad: Once the Quinoa is cooked, fluff with a fork and allow it to cool. Stir in the cumin and coriander. Then add the seasoned quinoa to the herb mixture. Stir to combine and season with salt and pepper to taste. Chill and serve.
About Quinoa: Quinoa is a nutritious ancient grain that is a complete protein. Use it in place of bulgur wheat or rice in salads and pilafs. For more nutrition information visit http://whfoods.org/genpage.php?tname=foodspice&dbid=142
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