My home confinement due to a stress fracture on my right foot has been 'challenging' for me. I have managed to ride my bike without falling (but not without incident) while wearing a rather cumbersome boot, but unfortunately not being able to drive has significantly altered my daily life, at least for the next four to six weeks (which on any given day seems like a lifetime). On Saturday my childhood best friend came to the rescue. Not only offering to drive us to my favorite farmer's market, but to bring me to a forest preserve so I could take some landscape photos. For several hours on a glorious June day I felt as if I had won the lottery. Oh, the euphoria of having the freedom to do some of the simple things I have grown to love. There is much to be said for 'living in the moment'. Life actually felt 'normal' again. Maybe more important than having a much needed break from obsessing about my running injury was being able to spend some quality time with a friend.
In anticipation of having access to 'fresh from the farm' vegetables, I had written out a list of the ingredients I needed for the Quinoa Tabbouleh with Grilled Asparagus and Feta. My childhood best friend solidified her sainthood destiny by taking me the grocery store to get everything else I needed. From the heirloom cherry tomatoes, to the English cucumbers, to the asparagus, to the herbs, the farmer's market did not disappoint. My head was spinning at the sight of some of the most beautiful fresh vegetables I had ever seen (okay, maybe a slight exaggeration, but you stay confined to your house for a week and let me know if any of your perceptions shift). Feeling energized and inspired I also bought some insanely gorgeous fresh-picked strawberries to use in a homemade strawberry ice cream recipe I had recently found (well maybe discretionary time on your hands isn't a completely bad thing).
Tabbouleh is a classic, traditional Middle Eastern salad, generally made with bulgur, vegetables, and herbs. Whether or not everything out there on the web has any truth to it (really?), there are a few sites claiming the origins of this dish can be traced back to a rivalry between Caesar and Cleopatra. Allegedly they each requested a refreshing salad be created using fresh seasonal ingredients. Upon learning of the well-received, refreshing dish created for Cleopatra, one aptly named in her honor, Caesar demanded its' name be changed (one would think Caesar had more compelling things to do). In accordance with this 'legend', Caesar demanded the salad came be known as 'Tabouli'. Other than Cassius or Brutus how many others would dare risk crossing his will?
Unless you were born in, lived in, visited, or had relatives from Peru, Bolivia or anywhere in South America, you most likely grew up never having heard of quinoa (keen-wah) before. The popularity of quinoa has grown significantly here in the US within the last ten years. However, whatever amount of attention quinoa may now be getting, it is nothing in comparison to the popularity it had in 3000BC in the Andes mountain regions of South America. While it has yet to be as sacred or as mainstay as it was for the Inca Empire in 1200 AD, it has now become a presence on restaurant menus (and not only those claiming to be 'health food' ones). Additionally it is now readily available in most grocery stores. Interestingly enough, this grain belongs not to the true grass family, but to the same family containing spinach, Swiss chard and beets. For that reason quinoa has often been referred to as a 'pseudocereal'. Way back in 1955 a researcher named Philip White published an article "Edible Seed Products of the Andes Mountains" stating 'While no single food can supply all the essential life sustaining nutrients, quinoa comes as close as any other in the plant or animal kingdom'. This now rediscovered obscure article has become one of the most referenced in articles, websites, and even food blogs.
Being this was the first time I was making quinoa I thought it would be wise to learn more about its' cooking method from others. After doing a bit of 'research', I went with a 2-1 water to quinoa ratio (along with a teaspoon of kosher salt). Two cups of water was brought to a boil, after adding the quinoa and kosher salt, the heat was reduced to a simmer and the pot covered. After 15 minutes of cooking time, I removed the pot from the heat and let sit for 5 minutes before draining. For this salad, 1/4 cup of freshly squeezed olive oil, 1/4 cup extra-virgin olive oil and 1 1/2 teaspoons of kosher salt were mixed into the drained quinoa. With the quinoa perfectly made, it had time to cool and come close to room temperature while I began chopping the vegetables and mincing the herbs.
My first reaction each time a recipe calls for freshly chopped mint, I sort of make a face. This would be a very different face to the one I make after I actually taste the completed dish (with the mint in it). So if you have mint avoidance tendencies, get past them. The mint enhances without at all overpowering the dish. And it would not be the same without out it. This salad will have you making a happy face.
Whether you blanch or grill the asparagus for this salad, I 'pretty please' suggest you do not leave it out. While not one of the vegetables in a traditional Tabbouleh, it adds great flavor and texture.
This is one of those can be made in advance salads. Just remember, the feta cheese is added right before serving.
Mix half of the feta into to the tabbouleh and sprinkle the remaining cheese over the top.
Again, feta may not be another of the 'traditional' tabbouleh ingredients but it is one complimentary to the flavors of the quinoa, vegetables and herbs. While I prefer sheep's milk feta, do a taste test of both a cow's milk and sheep's milk feta to decide which one you like best. Fresh feta can be found in most deli counters giving you the chance to taste before buying.
Perfect as a side salad to accompany chicken, grilled steak, and/or fish. Served with some large-sized grilled shrimp it transforms into a very satisfying meal.
If by any chance you have never had Tabbouleh or quinoa before, let this be Quinoa Tabbouleh with Grilled Asparagus and Feta be your first. And it could end up being your only one as I think the ingredient choices and quantities are 'just right'. In the event your plans for the week ahead don't include going to a farmer's market, change them. Honestly, this salad made with the fresh seasonal ingredients is one worthy of making time for. Be ready for your family and friends to worship you in a manner befitting an Egyptian Queen.
Quinoa Tabbouleh with Grilled Asparagus and Feta (recipe inspired by Ina Garten's Quinoa Tabbouleh with Feta in the Make It Ahead: A Barefoot Contessa Cookbook)
Ingredients
1 cup quinoa
2 cups water
2 1/2 teaspoons kosher salt, divided
1 teaspoons black pepper
1/4 cup fresh squeezed lemon juice (from one large or two medium lemons)
1/4 cup extra-virgin olive oil
1 cup thinly sliced scallions, green and white parts (approximately 5 scallions)
1/2 cup chopped fresh mint leaves
1 cup chopped fresh flat leaf parsley
1 large English cucumber, unpeeled and medium diced
2 cups heirloom cherry tomatoes, halved through the stem (or regular cherry or grape tomatoes)
1 pound asparagus, grilled, cooled and cut into one inch pieces
4-6 ounces Greek (sheep's milk) feta, divided
Optional: 12-18 Large Grilled Shrimp
Directions
1. In a heavy bottomed medium saucepan, bring 2 cups of water to a boil.
2. Add the quinoa and 1 teaspoon of salt. Reduce heat to simmer, cover and cook for 15 minutes. Remove from heat and allow to rest for 5 minutes.
3. Drain, transfer to a bowl and immediately mix in the lemon juice, olive oil and 1 1/2 teaspoons of salt. Allow to come to room temperature.
4. In a large bowl, combine the scallions, mint, parsley, cucumber, asparagus, tomatoes, and 1 teaspoon of black pepper. Mix to combine.
5. Add the cooled quinoa mixture to the vegetable/herb mixture. Carefully fold in 1/2 of the feta, reserving the other half to sprinkle over the top of the salad. Note: If not serving immediately, cover and chill in the refrigerator, waiting to add feta until ready to serve.
6. Serve room temperature of chilled.
Note: To turn this salad into a main course, carefully arrange 12-18 grilled shrimp on top of the salad.
Herrick Lake Forest Preserve in Wheaton, IL
