Vegetable craftsmanship.

One of my favorite things about summer is salads.  In case you don't know me all that well, vegetables are kindof my specialty, so when it gets to be growing season, I kindof freak out and try to put them together in as many ways as I can.  Experimenting with different grains and sauce combinations gives me endless entertainment, and this recipe is no exception.

Last week I had a potluck and served Mark Bittman's Sweet Potato Quinoa Salad (which I'll share with you another time), and for this week's grill-out, I went with a little ditty from Molly Katzen, the vegetarian wizard and owner of the famous Moosewood Restaurant.  It's one of my life goals to go visit her someday.

Mediterranean Couscous [er, quinoa] Salad
Adapted from Molly Katzen's Moosewood Restaurant Low-Fat Favorites

Grain
1 cup quinoa
2 1/2 cups water

Dressing
2 garlic cloves, minced
1 tablespoon olive oil
2 tablespoons chopped fresh dill
3 tablespoons fresh lemon juice
3 tablespoons balsamic vinegar

Veggies
3 carrots, diced
1 medium zucchini, diced
1/2 red bell pepper, diced
1/2 medium red onion, diced
2 stalks celery, diced
1 tomato, diced
salt & fresh ground black pepper, to taste
feta crumbes (optional)

Boil water, add quinoa and simmer covered until all liquid is absorbed.  Move cooked quinoa to a large mixing bowl.  Combine all dressing ingredients in a small jar and shake it.  Shake it good.

Boil 3 cups of water in a medium saucepan. Drop in the carrots and blanch for 8 minutes.  Remove and add to the quinoa.  Next, drop in the zucchini and bell peppers and blanch for 2 minutes.  Remove and add to the quinoa.  Add the rest of the veggies and the dressing mixture to the quinoa. Toss and serve.  A little bitta feta crumbles never hurt anyone either.  (Wait - unless you're lactose intolerant...)