My trip to the Farmer’s Market

I love to go to the local Farmer’s Market in the fall for fresh local vegetables. One time when I was going with my mom, I thought of something we could make for dinner – quinoa salad. The name sounds strange but it tastes delicious. The first time I tasted quinoa was a few years ago. Since my mom loves to cook healthy, she came home one day with two bags grains. She said we had to eat different whole grains in addition to the normal brown rice, potatoes, and whole wheat. She had millet and quinoa. She cooked a little of each that night, and she told me to try them. I tried the millet, and I almost spit it out – absolutely disgusting. Then I tried the quinoa and was expecting something just as bad. Surprisingly, it was pretty good. It’s hard to describe the texture of quinoa, but it’s definitely something you’ve never tried. Quinoa has a light fluffy texture when it’s cooked, and also a slightly nutty flavor. Once you start eating it, you really can’t stop. Not only is it delicious, it is extremely nutritious. It has high protein content (12-18%), it is a good source of fiber and phosphorus, and is high in magnesium and iron. 

The first dish I had with quinoa was a Quinoa Salad. My mom and I found a recipe online with a ton of fresh vegetables and it was great. I haven’t had a Quinoa Salad in a while, so I wanted to make it. 

I went to the Farmer’s Market and bought a bunch of foods: zucchini, eggplant, tomatoes, onions, bell peppers, parsley and garlic. There really is no precise recipe for this, but it shows how much you can change it up and make it your own with the vegetables you have in your fridge.

First, I cut up the vegetables into somewhat equal pieces (about 1 in x 1 in) and add the diced onions and garlic. I also pour some olive oil with salt and pepper. I like to add spices; one of my favorites is adobo, a Spanish seasoning with paprika, oregano, salt, vinegar and more. I add some extra oregano; I’m Greek, can’t help it. I place the veggies under the broil for a few minutes; until they begin to brown and the vegetables are tender. (I sometimes wait to put the peppers and the zucchini in, because they take less time to cook, and I like crisp vegetables). 

Meanwhile, I start to cook the quinoa. Quinoa cooks differently from rice and similar grains. Instead of placing it in with the water (like rice), first boil the water (with a little oil and salt so it won’t stick) and then pour the quinoa in, similar to what you would do with pasta. I don’t season the quinoa too much, because the vegetables have so many spices and salt on them, you don’t want it to be overpowering. Let it cook, until the grain has puffed up and has absorbed the water. Fluff it up with a fork, and pour it into a platter. 

Don’t forget about the vegetables! Take them out, mix them, and place them in the platter with the quinoa. 

Mix them up slowly, try not to mush up the vegetables. For the parsley I like to make a version of a pesto sauce. I cut up the parsley, more garlic, pour some olive oil, and a lot of lemon – around 2 lemons into a food processor, lemon really goes well with this dish. Let it pulse until it’s fairly smooth, and add salt and lemon to taste. Pour that over the salad and mix. Now eat! I hope you enjoy the recipe and change it up with your own ingredients!