Summer is the time for potlucks. And really, there’s only so much pasta salad and potato salad I can stand before I run screaming back to the farm for some fresh green things.
The graduation party for my massage school was a potluck, and I snuck a big container of my favorite potluck dish in between the homemade salsa and some sort of baked pasta conglomeration. It was nearly all gone when we snuck back inside for seconds.
This is a real fridge raid recipe. I usually like to include roasted beets; beets and feta make an incredible combination. But the farm beets aren’t ready yet, and we’re trying to eat primarily off the farm this summer. Time to get creative.
The only things I always include in the quinoa salad are the garlic, red onion, feta cheese (it helps cut the sharpness of the onion), and the black beans (they add protein to make this a complete meal). Everything else is inspired by rattling through my refrigerator.
The recipe below makes what I would consider a double batch; put half in a container to bring to a potluck, and keep the other half at home for lunches during the week.
Quinoa is a whole grain, usually found in the natural food section of your grocery store. It has a light, nutty flavor, and it’s very good for you. Eat up.
Quinoa Salad
2 c. dry quinoa
1 red onion
16 oz. crumbled feta cheese
2 cans black beans
4-5 cloves garlic
2 medium heads pac choi (or bok choy, however your farmer decides to spell it)
3 medium zucchini
Extra-virgin olive oil
Simmer the quinoa, covered, over low heat in 3 1/2 cups of water. After 20 minutes, remove the lid, remove from heat, and fluff to let the steam escape. (I use my rice cooker.)
Meanwhile, dice the onion, mince the garlic, and add to a very large bowl. Drizzle extra-virgin olive oil over the onion and garlic, enough to coat well, and stir.
Drain and rinse black beans; add to bowl. Add feta to bowl as well.
Slice the pac choi finely, including the stems, and put in a steamer basket set over high heat. Steam until tender, then add to bowl.
Slice zucchini in half lengthwise, then into lengthwise quarters. Slice into 1/2″ wedges. Steam until tender, then add to bowl.
When quinoa is ready, add to bowl. Stir well, until everything is mixed. Serve at room temperature or chilled. Store in the refrigerator for up to one week.
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