This is the ultimate mash up of everything good coming into farmer’s markets about now. Have you also seen the easiest way to make quinoa ever?? It’s microwaveable, won’t scorch, and is done in about five minutes.
I love putting almonds in this salad, but I am allergic. So when I pop them in, it’s for other people and not me. For myself, I put in sliced cashews, pecans, or walnuts. Pecans are my favorite, so they usually win out.
Farmer’s Market Quinoa Salad
Serves 4
1 cup uncooked quinoa, rinsed and drained
2 tbs chopped dill
¼ cup chopped basil
2 tbs chopped parsley
2 ears corn
½ pound green beans
½ pound snap peas
1 cup almonds, sliced
2 cups blackberries
½ cup plain yogurt
2 tablespoons champagne vinegar
4 ounces crumbled blue cheese
1 tablespoon chopped chives
1 tbs. milk
salt and pepper
STEP 1
Combine 2 cups water, quinoa, chopped herbs, and one teaspoon each salt and pepper in a microwaveable glass bowl that holds at least four cups. Cover with tight fitting plastic wrap. Pop into the microwave and cook for four minutes.
STEP 2
Remove plastic, stir, return to microwave for another four minutes – assuming all liquid has not been absorbed. Depending on the strength of your microwave, this may take anywhere from four to twelve minutes. Continue microwaving until most of the liquid has been absorbed. Let rest ten minutes covered.
STEP 3
Bring a large pot of water to a boil. Drop corn into water and cook 5 minutes. Remove from water and add beans. Cook 2-3 minutes until bright green and still crisp. Drop the green beans into a bowl of ice water immediately. Add the snap peas to the water and cook 2 minutes. Remove from the water and drop them into the ice water as well.
STEP 4
Drain beans and peas. Cut the corn off the cob. Toss all vegetables with quinoa, berries, and almonds.
STEP 5
In a small bowl, whisk together yogurt, vinegar, blue cheese, chives, and milk. Top the salad with dressing and toss again.
