Happy June! Wait, it’s June? It’s June. JUNE. What?  How did that happen? Is this too many questions for a Friday?

Remember once upon a time when I had a blog where I would show everyone what I ate, and then said “recipes to come!” like a big liar?  I’m sorry.  I mean really, aren’t you just here to look at my pretty food photoz?

Okay, that’s a lie (another one).  Reality is, I’ve lost confidence in my “recipes,” and feel sort of silly saying “instructions: chop a couple of vegetables and lay them over quinoa,” because I feel like anyone can do that.

Half of the time,  I don’t even know what I’m throwing into my sauté pan, let alone giving you guys actual instructions on how to do it.   Sometimes what I’m making doesn’t even taste good – I just take pretty pictures of it.  No, that’s a lie.   What is it with me and lying this week?  Everything I photograph goes into my mouth and is usually delicious.  I’m sorry I’m a bad food blogger.  Here, let me make it up to you with some recipes.  Do you like how I just did that?

I made this salad last week, and it’s based off of a favorite from my caf in my building.  This is a perfect summer salad.  It’s light, refreshing, and screams eat me at the end of a beach day, on the patio, with a mojito in hand.   If you don’t like mint, you won’t like this salad.  Personally?  I could gnaw on a bushel of mint and call it a “delicious salad.”  I know.  I weird myself out sometimes too.

  • 1 cup quinoa, rinsed well (I used half red quinoa)
  • 2 tablespoons fresh lemon juice
  • 2-3 tablespoons extra-virgin olive oil
  • 1 cucumber
  • 1 pint pretty mini heirloom tomatoes, halved
  • 2-3 cups snow peas
  • 1 jalapeno pepper, diced (leave the seeds in for more kick)
  • 1/2 cup (or 300?) chopped fresh mint
  • 2 scallions, thinly sliced
  • salt & peppa

Give everything a good rinse.  Cook the quinoa according to the box instructions and set aside to cool.  Chop/mince your herbs, and halve your tomatoes.  Peel and julienne the cucumber and take the ends off of the snow peas.  Julienne those as well, like so:

I dropped everything into a big mixing bowl, poured the olive oil, and squeezed half of a lemon over it all.  Salt and pepper to your heart’s desire (well, not too much).

You can mix the (cooled) quinoa in at this point, or just throw the salad on top.  It can also be eaten by itself, or with any other grains!  I wanted it to have a little staying power.

Aaaaand now I’ve run out of mint. Send help! And mojitos.

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