As the number of warm days continues to increase, Indiana’s bountiful harvest is ready to consume! Early season rain and warmer temperatures this summer mean an early crop of tomatoes and cucumbers. We are already feasting on these tasty treats and wondering about your favorite ways to serve them. We entertain frequently in the summer and also attend Symphony on the Prairie, so we favor preparations that travel and hold well in warm temperatures. This recipe is easy to adjust seasonally based on the fresh produce you have on hand:
Quinoa Salad with Herbs & Fresh Vegetables
1 c. quinoa
2 c. water or stock (vegetable or chicken)
3 c. raw vegetables, chopped (our favorite combination is cucumbers, sugar snap peas, tomatoes, carrots, broccoli – all of which are in season right now)
1/8. Fresh herbs, minced (our favorite combination is chives, basil, thyme – all of which are in season right now)
1 c. salsa (we are using the last of what we canned in the summer of ’09)
Bring water or stock and quinoa to a boil in a medium saucepan. Reduce heat and cover to simmer 10-12 minutes, or until all liquid is absorbed. Pour onto a plate or pan and spread out evenly; chill. While quinoa cools, chop vegetables and herbs. When quinoa is cooled completely, place it in a large mixing bowl. Add vegetables, herbs and salsa. Season to taste.
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