As this goes live, I am getting ready to go down and meet my beloved in Las Vegas where he is working this week. The kids are back to school, and I need a physical and physiological break like I can’t even tell you. I am having a rough time with the severity of my injury setting in and I need to go have some fun and get things in perspective. Well, honestly, my idea of fun right now is lying in a big bed with my foot up and watching a funny movie. Maybe while simultaneously having a martini. That’s not too much to ask right?
Ok, onto the food….
Omg. I think that this is my last zucchini recipe of the season? I actually feel fall coming on right now. It rained the night before last and it was so gloomy we couldn’t even catch a glimpse of that gorgeous harvest moon- did any of you see it? I still remember those from my childhood- we would make a really big deal out of seeing them in my dads telescope every fall.
Anyways, I think this is one of those kind of dishes that straddles the seasons. Mint and zucchini from the summer. Hearty Quinoa, walnuts and dried cranberries make me think of fall. Whichever season it is reminiscent of for you, it’s incredibly delicious. I was inspired to make it a few weeks ago after having Quinoa with mint and cranberries at our friends John and Kelly’s house. It was so good, I had like 5 helpings. And John told me the secret to his super fluffy quinoa was that he added white wine. Low and behold- it TOTALLY worked. By the way, I also am adding less water and broth than I used to so that quinoa has a great texture- no more mushy quinoa!!
Recipe: Quinoa Salad with Zucchini, Mint and Cranberries
Ingredients
- 2 cups Quinoa
- 1 cup water
- ½ cup white wine
- 1 teaspoon kosher salt
- 1 tablespoon olive oil
- 1 large zucchini, cut into ¼” rounds
- kosher salt to taste
- 1 large shallot, minced
- ¼ cup red wine vinegar
- ¼ cup olive oil
- ½ cup toasted walnut pieces
- ¼ cup dried cranberries
- 1 cup finely sliced fresh mint leaves
- kosher salt to taste
Instructions
- In a medium pot, combine the water and the white wine, and then add the rinsed and drained quinoa and the salt. Whisk everything together and heat over medium heat until lightly simmering.
- Turn the heat to low and put a lid on the pot. Let simmer on low heat for 15 minutes. Then turn the heat off and remove the pot from the stove and let it sit another 10-15 minutes.
- Remove the lid and fluff the quinoa with a fork and set aside to cool.
- In a heavy pan, add the olive oil over medium heat. Add the zucchini rounds and cook until browned on each side and tender, about 3 minutes. Season with kosher salt to taste, and remove from heat and set aside
- In a small bowl combine the shallots, vinegar and olive oil and whisk together.
- In a large bowl combine the cooled quinoa and the olive oil mixture, tossing to coat the quinoa. Season to taste with Kosher salt.
- Gently fold in the zucchini, walnuts, dried cranberries and fresh mint. Transfer to a serving platter.
Preparation time: 15 minute(s)
Cooking time: 30 minute(s)
Number of servings (yield): 8
The last of the zucchini?!?! So sad! This looks like a great way to use it up though. Yum!
I know Katrina- it is kinda sad! But It’s just that time. Glad you like it!
This is totally a season-straddler! Cranberries for fall, zuke for the tail end of summer. Love it. I bet with the mint too there are so many great layers of flavors! Want. Pinned!
Thank you so much Averie!
Oh goodness I want this today! Fabulous Heather!!
Thanks Jenny! Healthy and Yummy!
Ummm….Heather, are you serious? Your vascular surgeon and wound care specialist gave you permission to not only walk on your foot but travel? Wow, wow and more wow. Didn’t they explain blood flow in the foot and what walking does? On a trivia note, husband’s hyperbaric doctor trained the top guy at Virginia Mason and he has glowing reviews. No one can stop you from at least talking to him. I should be sorry for being so nosey but after all the specialists and doctors and mistakes that were made with my husband’s foot since last March, I have zero patience.
OMG- You are freaking me out Vicki!! I took a bunch of ibuprofen first and have my foot up the whole way 🙂 I’m going to email you the details…
Fabulous salad. I need this for lunch!
Love how you straddled the season with this recipe!
Thanks Naomi- just a little bit of each 🙂
My kind of salad! Love it!
Thanks Maria- perfect Vegetarian dish!
Ahh I love quinoa and everything in this salad! Makes me want to savor summer even longer with all these ingredients!
Thanks Julie- Me too!
Have a wonderful trip! This salad looks like the thing to finally get me to try quinoa — yes, I have not jumped on the band wagon yet; many of the recipes look so bland. But not this one. I am very sorry that you have to deal with the injury; it obviously has been very serious. Sending good thoughts for complete healing of it. As for the harvest moon, I did see it — I happened to be visiting my mom a couple of days ago; she lives near Mt. Hood in Oregon. Lucky us, we got to see this huge moon rising over the hill they call Bald Butte, and then later in the night I saw it right over Mt. Hood. (For those of you who don’t live in the NW, Mt. Hood is the tallest mountain in Oregon, and famous for its skiing.) A sight to remember for sure. Tell us more stories about your dad’s telescope?
Oh how beautiful Terry! I can only imagine how magnificent that view was. We used to ski at Mt Hood when we were kids! (I have a lot of stories about my dad and the telescope!lol! I should share more childhood stories 🙂
Yes!! Please try Quinoa. It is easy to get turned off by trendy ingredients (i totally avoided kale for ages) But quinoa is like crunchy rice or more flavorful orzo? Really good when done well- and if you are going to try it- DO NOT follow package instructions two cups of quinoa for 2 cups of liquid is MUSHY.
i LOVE the idea of adding wine! what a gorgeous dish
Thanks Heather! It makes such an incredible difference in flavor and texture!
I’m happy you’re taking a breather. Las Vegas is so fun! And seriously, get better soon. xox.
looking for healthy recipes and for what to make to help cure h pylori. Thanks Fina .
You are so welcome! I hope I am helping!