They jostle each other, swinging hands in the air: choose me! choose me! Which salad will be crowned Salad of the Summer this year? They study winners of yore, searching for an edge to beat out the competition.
Pioneer Woman’s Asian Noodle Salad is the only entry in the storied history of Salad of the Summer to win two consecutive years. Cilantro must be the key. Black Bean and Corn was the inaugural winner. Color is vital. Spinach Salad sighs, recalling glory days. Broccoli Salad reminds her competitors that she won Miss Leftover seven years ago. Greek Salad pirouettes, posing, ignoring the sneers from the lettuce section. FourP Salad (pistachio, pear, pomegranate, and parmesan) receives a vigorous communal put-down: you’re a winter salad with pomegranates. Don’t even.
The judge is not unbiased. She determined, before the semi-finals even began that quinoa needed representation. Considered an ancient grain, it is high in protein. The runner-up was a Greek Quinoa with Kalamata olives (oh, yum) but the Persian flavors, especially cumin, in HJQS seduced the judge and jury.
Hannah Jane’s Quinoa Salad
2 cups uncooked quinoa
3 cups any combination of water / broth
1/4 teaspoon salt
Soak quinoa in water (not the water/broth above) 10-15 minutes; drain and rinse.
Mix quinoa, water/broth, and salt in pot; bring to boil, simmer 15 minutes.
Fluff and cool.
black beans (14 oz can–drained and rinsed, or 1 1/2 cups cooked beans)
tomatoes (3 Roma or /1 Beefsteak or / a small container of grape tomatoes)
bell pepper (1/2 large red or 6-9 mini peppers, what have you)
onion (4 green onions, sliced or / 1/2 red onion fine dice)
cilantro (a bunch, it’s a beautiful thing)
Add prepared veggies to cooled quinoa
The Dressing (doesn’t the dressing always make the salad?)
2 limes, juiced
olive oil, 1/4 – 1/3 cup, your preference
ground cumin, 1 teaspoon (<<<the magic ingredient)
black pepper, enough grinds to equal 1/2 teaspoon, or to taste
salt, enough grinds to equal 1 teaspoon, or to taste
Stir together, toss with salad.
It’s gluten-free, dairy-free, boring-free, bland-free, calorie-free. j/k on the last one.
Even better the next day.
look forward to trying this ~
I hope you enjoy it! I still make your black bean salad and think of you each time.
breakfast new to me…. ricotta toast = toasted brioche spread with ricotta and topped with apricot jam and toasted pistachios 😉
Wow, that sounds scrumptious: salt, sweet and comfort!
How kind! Although I must be honest and admit that it isn’t really my recipe but one passed to me from my sister Lorna (and originally found in the Whole Life Nutrition cookbook). Regardless I am thrilled that you love it as much as I do 🙂
I will always associate it with you!