The end of the snap pea season and the beginning of the purple beans meant there wasn’t enough of one or the other. What to do? Made a quinoa salad; quick, easy and refreshing after a day in the garden.
1/2 cup quinoa
1 cup water
Bring quinoa and water to a boil, reduce heat and simmer for 15-20 minutes until all water is absorbed.
In the meantime prepare the vegetables for the quinoa salad. I used the following but I highly encourage you to explore whatever you have in the garden or bring home from the market.
1/2 cup purple beans; ends removed and cut to 3/4-1 inch pieces
1/2 cup snap peas; ends and strings removed and cut to 3/4-1 inch pieces
1/4 cup beet stems; sliced to 1/4-1/2 inch pieces
1/4 cup red onion; finely chopped
1 clove garlic; crushed
1/8-1/4 teaspoon sea salt
pinch fresh ground black pepper
2 Tablespoons red wine vinegar
2 Tablespoons extra virgin olive oil
Place all ingredients into a glass or ceramic bowl, mix and chill until the quinoa is at least room temperature. I served ours over a bed of red and green salad greens. Xav had a (not gluten free or vegan) sandwich on the side and I made a simple (pescatarian Jarlsberg and smoked herring salad) wrap using a beet leaf.