I know you all love a good quinoa salad. And, my apologies, it has been a while since one was featured here. I've been waiting for just the right one to come my way. And here it is :) It was a quirky mix of green onions, dill, sesame, lemon and currants that caught my attention in this version from Maria Speck's new book. Crumbled feta lends a bit of saltiness to play off the sweetness of the currants, and shredded zucchini brings a moistness that can be missing in some grain-based salads. All around, really tasty.
This is one of those recipes that comes together in far less time than you'd think. Quinoa cooks up rather quickly, and I prepped the rest of the ingredients while it was simmering away. It's great as a side, or topped with a fried egg - pictured just above. And I'm imagining it being one of those easy-going summer salads that I can prep in advance and not worry about serving hot. I made quinoa patties with the leftovers, and left notes about how to do that in the head notes down below.
I should also note that I made a few tweaks to Maria's original recipe based on personal preference. For example, I scaled back on the currants a bit. But as Maria mentions, this is the sort of salad that is endlessly adaptable based on what you like. Play around with nuts in place of the seeds, and different fresh herbs in place of the dill. But if you can stand it, try it this way at least once, it's a really fresh combination of ingredients that you might not put together otherwise.
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