Herbed Quinoa Salad

People wanted  our recipes for our wedding foods, like the yummy yam-coconut-ginger soup and the massaged kale salad. As I would learn, making your own wedding food is a bigger undertaking than a bride thinks, despite how much experience I think I have cooking for large groups of people on silent meditation retreats. Since preparing the wedding food was a hustle, filled with unexpected adventures, I missed taking a lot of pictures during our food prep.

Luckily for me, my friend Libby wants to learn how to cook. So she generously donated her time to help me re-create this dish. We took photos. After sending Libby home with a share of the salad, Carlo and I whisked off to a community dinner at Songcroft Farm in Monroe.

When I cook, it’s mostly ART with just a dash of SCIENCE. (This is why I don’t bake often.) I deviate from recipes most of the time. I adapt and use what ingredients are available. Like you, I don’t have time to run to the store for small items.

Therefore, when re-creating a recipe, my instructions can’t replicate exactly how I made it. I adjust the taste differently, change up ingredients, and follow my inspiration.

Adapt yourself to what you have. I grabbed whatever herbs could be found in the garden to recreate this recipe. Parsley, chives, basil, sage, rosemary, thyme, broccoli flowers, and curry. Curry?! Yes, curry. The herb, not the spice. Can you find it?

(Hint: This photo has no curry herb. Now does that help you find them in the picture above?)

All of the ingredients listed below will get you something scrumptious, no doubt. Adjust the seasonings to suite your taste. Add either less or more of anything, according to your own good sensibilities.

Trust yourself. Your mouth and tummy will lead you to the right place.

Ingredients (it’s all approximate, okay?):

• 5 cups cooked quinoa
• 2 cups of combination of chopped herbs (thyme, basil, parsley, cilantro . . .  use whatever you have)
• 1 cup chopped red onion or green onion (use less if you don’t like a lot of onion flavor)
• 1 cup toasted almonds (almonds can be whole, sliced, slivered, green, purple, psychedelic . . . however you like)

Dressing:

Adjust the seasonings as needed.

• 1/4 cup extra-virgin olive oil
• 1/4 cup lemon or lime juice
• 1-2 tbsp ginger juice
• 1-2 tbsp Tamari, Bragg’s Amino Acids, or Soy Sauce
• 1-2 tbsp honey or maple syrup
• 1-2 cloves chopped garlic
• A dash or two of cayenne pepper

Bob Marley wisely tell us, “Stir it up, lil’ darlin! Come on, Baby.”

Easy-Peasy Instructions:

1. Cook the quinoa. It’s delicious when cooked in flavorful broth!
2. Spread almonds into an even layer. Toast them at 350 for about 10-15 minutes, stirring occasionally. The only rule is this: don’t let them burn.
3. Wash and chop herbs, garlic, and onion.
4. Mix olive oil, lemon or lime juice, Tamari and ginger juice (this is your dressing). Add chopped garlic and a dash of cayenne pepper. Blend well.
5. IMPORTANT: Taste the dressing and adjust the seasoning to your liking BEFORE mixing into the salad.
6. Pour the dressing over the quinoa and blend.
7. Blend all the rest of your ingredients into the salad and mix well.

Optional: Top with edible flowers, such as pansies, calendula, honeysuckle or nasturtium. (If you have no idea what I am talking about, then follow me. You are in for a wild food adventure!)

All ready for the party!

Turn on your happiest music and dance while you cook. You trust your cooking more when you are happy.

Please let me know how this goes for you! I want to know if my re-created recipe got you anywhere near where I think it will. Also, tell me if you found the curry in the picture above. It’s so dang delicious!

Also, please share this post with your trusted pals on social media.