Quinoa with Herb Dressing
2 June 2012 § 8 Comments
Last weekend we visited one of my favorite Farmers’ Markets at the Round Barn, Pakatan in beautiful Delaware County, NY. I wrote about it last summer here.
The day was lovely and the warm weather had brought out lots of friendly purveyors to sell their incredibly fresh and local produce. But, the highlight of the day was that our trip led to The Ladies
eating devouring a new food for dinner.
Getting children to eat new foods can be tricky, but in this case, it all started with one of the Ladies™ choosing some herbs because “they looked pretty.”
Around the market, fresh produce was pretty much limited to the rosy hues of rhubarb and spring asparagus—quite expected as it is still early in the season. Luckily, herbs were plentiful and we got some wonderful grass-fed lamb from Sap Hollow Farm.
The Ladies™ (with a friend in tow) feasted on hot dogs and then waffles from the lovely waffle people. Normally I would encourage them to eat something that had grown from a tree, but it was Memorial Day weekend…
How I resisted those waffles is a miracle.
Back home, we needed something to go with the lamb. So as life is about balance I opted for a vegan salad to go with the grass-fed lamb. I put some quinoa on to boil.
I was feeling brave. I just knew that quinoa was going to be one of those foods—you know, the ones you plead for them to try but they just refuse—but thankfully, fortune favors the brave. At least it does when you involve your little ones in the preparation process. The Ladies™ wanted to be in the kitchen, so I set them to work chopping herbs and making the dressing. Once they were involved in making that salad, there was no way they weren’t going to eat it. Pretty smart, huh?
Their involvement meant that they did not just eat this salad, they devoured it, slurping it up and greedily digging in their spoons as if it was their first meal in weeks.
We ate this kid-approved salad warm, but you can serve cold. Here’s the recipe:
Quinoa with Herb Dressing – serves 4
- 1 cup quinoa
- 2 cups water
- 1 clove of garlic, minced
- 1/3 cup red wine vinegar
- 2/3 cup olive oil
- 2 tsp honey
- Salt and pepper
- 1 cup of chives and cilantro, finely chopped
- 1 cup cherry tomatoes, halved
Bring the water to the boil in a saucepan, then add the quinoa. Simmer covered for 12 minutes. Then turn off the heat and let it sit for another 10 minutes.
Season the vinegar, then whisk in the honey, and olive oil. Stir in the herbs and garlic. Add the quinoa to a large serving bowl and stir the dressing in. Add the herbs and cherry tomatoes and stir well.