Quinoa and Grilled Sourdough Salad

Photo Courtesy of Brad Lovejoy

This past week was like old times! Three recipes in one week....... I haven't been this diligent in months. I was driven to post so many recipes because we hosted backyard barbecues five out of seven nights. We were able to feed friends and family and I must say, it was my favorite summer week thus far.

For our fifth night of barbecuing, we hosted my in-laws. Instead of preparing another recipe that involves grilling, Brad ran up to Metropolitan Market and purchased prepared Kalbi Beef Kebabs and Chicken Vegetable Kebabs. I spent my Sunday morning perusing the West Seattle Farmer's Market and ended up purchasing Vegan Heirloom Tomato Gazpacho from  a local company called Got Soup? that I served as a starter and organic vegetables for the following Quinoa and Grilled Sourdough Salad recipe.

Ingredients:
1/4 cup quinoa
4 slices sourdough bread
1/3 cup olive oil, plus extra to brush bread
salt
4 ripe medium tomatoes
3 small cucumbers, unpeeled
1/2 small red onion, very thinly sliced
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 small garlic cloves
black pepper

Preheat oven to 350 degrees. Place quinoa in saucepan of boiling water and cook for 9 minutes, or until tender. Drain in fine sieve, rinse under cold water and leave to dry.

Brush bread with a little bit of olive oil and sprinkle with salt. Lay slices on baking sheet and bake for about 10 minutes, turning them over halfway through. Bread should be completely dry and crisp. Remove from oven and allow to cool, then break by hand into different-sized pieces.

Cut tomatoes into roughly 3/4-inch dice and put in mixing bowl. Cut cucumbers into similar-size pieces and add to tomatoes. Add remaining ingredients, including quinoa and croutons, and stir gently until everything is mixed together well. Taste and adjust seasoning.

This recipe was thoroughly enjoyable. The best way I can describe it is to say that the best parts of  panzanella salad and vegetable quinoa salad collided. The vegetables were fresh and crunchy, the bread was flavorful and the quinoa provided a lovely nuttiness and a textural pop. The herbs were beautiful and they worked perfectly with the acidity from the lemon juice and vinegar. If you are looking for a side dish to accompany barbecued protein, this is a great candidate. I would also prepare it as a main course but I would double the amount of quinoa to provide additional protein. Enjoy!

Recipe Source:
"Plenty: Vibrant Vegetable Recipes from London's Ottolenghi" by Yotam Ottolenghi
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