July 6, 2012
Quinoa and grilled sourdough salad
Page 128, Ottolenghi
It is HOT outside. And I love it. You know that someecard that says, ‘Wow, I am really enjoying this 100 degree weather!’, said no one ever.’? Well. It lies. I can’t help that I love the heat and the sweaty goodness involved with being out in it. What I do not love is cooking in a super hot kitchen – despite the pumping A/C – when it is 100+ degrees out. In that vein, I offer you my most recent foray into Plenty – the quinoa and grilled sourdough salad. While I *did* turn on the oven briefly to grill the bread – this could be done on an actual grill outside, leaving the kitchen completely cool.
We love panzanella, and this is a jazzed-up version of our favorite salad that incorporates quinoa. Superfood for the win, friends.
1/4 cup quinoa
4 slices of sourdough bread
1/3 cup olive oil + extra for bread
4 ripe medium tomatoes
3 small cucumbers, unpeeled
1/2 small red onion
4 tbsp chopped cilantro
1 1/2 tbsp chopped mint
2 tbsp chopped parsley
1 tbsp lemon juice
3/4 tbsp red wine vinegar
2 garlic cloves, crushed
Preheat oven to 350 degrees F. Place the quinoa in a pot of boiling water and cook until tender, between 9 and 11 minutes. Drain in a fine sieve, rinse under cold water and leave to dry.
Brush the bread with oil and sprinkle with salt. Place on a baking sheet and cook for 10 minutes on each side, or until completely dry and crisp. Let cool and break into bitesize pieces.
Dice the tomatoes and cucumber. Finely slice the onion. Place in a mixing bowl and combine with all other ingredients, including quinoa and bread. Taste and adjust seasoning.