Point being, I'm offering up this salad, which may seem a bit summery if you're living in a place where the weather has already turned cold, or in the words of my grandma, "absolutely miserable." And if that's the case, you may not be in the mood for such a delicious, refreshing, and hearty salad. And so, for those of you, I apologize.
classes (still a few spaces in the blogging one!), my best bud Mary Anne returns from her trip abroad so that we can continue our daily communication, and my mom got me the ice cream attachment for the KitchenAid. Yes, yes, and yes!
Quinoa and Grilled Sourdough Salad very slightly adapted from Plenty
1/4 cup quinoa
4 slices sourdough bread
1/3 cup olive oil, plus extra to brush the bread
4 ripe medium tomatoes
3 small cucumbers, unpeeled
1/2 small red onion, very thinly sliced
4 tablespoons chopped cilantro
3 tablespoons chopped parsley
1 tablespoon lemon juice
3/4 tablespoon red wine vinegar
2 small garlic cloves, crushed
[Full disclosure: Ottolenghi has you "grilling" this bread in the oven, but we have a grill now, and Matt's dad offered to grill the bread on this very grill, so if you have a similar situation where you live, I'd say, throw it on the grill!]
Preheat the oven to 350F. Place the quinoa in a saucepan of boiling water and cook for 9 minutes, or until tender. Drain in a fine sieve, rinse under cold water and leave to dry.
Brush the bread with a little bit of olive oil and sprinkle with some salt. Lay the slices on a baking sheet and bake for about 10 minutes, turning them over halfway through. The bread should be completely dry and crisp. Remove from the oven and allow to cool down, then break by hand into different-sized pieces.
Cut the tomatoes in roughly 3/4-inch dice and put in a mixing bowl. Cut the cucumbers into similar-size pieces and add to the tomatoes. Add all the remaining ingredients, including the quinoa and croutons, and stir gently until everything is mixed well together. Taste and adjust the seasoning.