Even though it's early Spring, many parts of the US are still experiencing the last ravages of the Winter that doesn't want to end. But that shouldn't keep you from enjoying the tastes most associated with this time of year.
I rarely eat salads since most lettuces are largely water covered in some sort of high calorie dressing that just takes real estate in my pouch that is best used for delivering more nutritional offerings, but by substituting quinoa for teh couscous generally found here, we get a protein rich, cool and VERY tasty accompaniment for nearly any grilled meat.
1 cup quinoa, rinsed well
1/2 teaspoon kosher salt plus more
2 tablespoons fresh lemon juice
1 garlic clove, minced
1/2 cup extra-virgin olive oil
Freshly ground black pepper
1 large English hothouse cucumber cut into 1/4-inch pieces
1 pint cherry tomatoes, halved or equivalent chopped tomatoes
2/3 cup chopped flat-leaf parsley
1/2 cup chopped fresh mint
2 scallions, thinly sliced
Bring quinoa, 1/2 tsp. salt, and 1 1/4 cups water to a boil in a medium saucepan over high heat.
Reduce heat to medium-low, cover, and simmer until quinoa is tender, about 10 minutes.
Remove from heat and let stand, covered, for 5 minutes.
Fluff with a fork.
Meanwhile, whisk lemon juice and garlic in a small bowl.
Gradually whisk in olive oil.
Season dressing to taste with salt and pepper.
Allow quinoa to cool completely
Transfer to a large bowl; mix in 1/4 cup dressing.
Add cucumber, tomatoes, herbs, and scallions to bowl with quinoa; toss to coat.
Season to taste with salt and pepper.
Drizzle remaining dressing over.
Cover and chill thoroughly.
Cook's Notes: If you are in a hurry, you can rinse your cooked quinoa in cold water (and drain completely!) or spread it on a large rimmed baking tray to cool.
Can be made a day or two in advance. Keeps wonderfully in the refrigerator.
Still to recombine before serving.
