Lvrgrl’s Weblog


WTD: How to make a quinoa salad:
October 3, 2012, 5:00 pm
Filed under: eats, finance | Tags: , , ,

Continued from WFD, Episode 1: Get a Job featuring Orzo salad.

Last night I actually ate at a restaurant with a friend.  But because I’m motivated by humiliation I also made dinner at 6pm.  A big bowl of something healthy that I’ve already written up for my own records.

That’s ok in my book because going out to dinner with friends is one of my favorite pastimes.  I love sitting at the bar over some warm bowl of pasta with red sauce and a goblet of wine until there’s only sediment left.  And I learned that if I cook up something quick before I go, I’m less likely to want to order everything on the menu.

A few months back I made a vow to only eat out when I have a dinner companion.  That same day, after I bought some groceries at the bodega, I stopped on the sidewalk to pick up what appeared to be a large diamond earring that had fallen out of someone’s ear.

Was this a gift from the universe for my valiant efforts?  Find out next time when WFD continues.

October 2nd:

Rinse a cup of red quinoa in a strainer for 2 minutes, tossing over with your hands.  Pat into a pan with a drizzle of olive oil and move around every 15 seconds or so until the water has evaporated (about 2 minutes). Pour a cup and a half of water and a some dashes of salt into the pan and let the water come to a boil.  Cover the pan and let the quinoa simmer for about 15 minutes.

In a separate pot steam two ears of corn.  Use a strainer or a steamer, or just plop the the half cobs into some shallow water for a little.  If the corn is fresh they only need to be in there until the outsides are hot.

While the corn is getting hot, chop up a shallot or two (or a small onion) and one big green pepper.  Once the quinoa is settled and finished let it cool in a bowl in the fridge along with the corn kernels while you toss the onions and peppers around in some olive oil (the onions first for a minute or two and then the peppers for a minute or two).  Pull everything out of the pan when the peppers turn bright green.

Rise the corn in cold water and cut the kernels off the using a downward slicing motion, getting as much of the meat off as you can without cutting into the grainy part of the cob.   Add to the quinoa mixture along with a hunk of feta cheese and crumble feta on top to your liking.  Pour in the pepper and onion and mixture and toss all together with a little more salt and pepper if you’d like.

Eat straight away or let cool in the fridge. Healthy man.  And not bad tasting either.

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