madbaker | A variant on tabbouleh

This week's Resolution Recipe: Quinoa Salad with Snap Peas and Spinach.

1 cup quinoa
1 bunch scallions, sliced thinly (I used green garlic)
4 oz soft goat cheese
8 oz spinach
8 oz snap peas, blanched
small handful kalamata olives, pitted
1 tsp cumin
juice of 1 lemon
2 Tbsp white wine vinegar (I used white balsamic)
4 Tbsp mint, chopped
1/4 cup olive oil

Toast the quinoa in a saucepan until nutty and colored. Add 2 cups water, a pinch of salt, and bring to a boil. Cover, lower the heat, and steam for 15 minutes or until the water is absorbed and the quinoa is completely cooked. Rest for 5 minutes and fluff slightly with a fork.

Julienne the spinach and cut the snap peas in halves or thirds. Toss the quinoa with the spinach peas, scallions, cheese, and olives. In a small bowl whisk together the rest with a bit of salt and pepper. Pour over the salad and toss well. Taste for seasoning and serve room temperature or lightly chilled.

What worked: This was far better than I thought it would be. We got spinach and snap peas in the veg box, so it was a "use them up" recipe. Both the wife and I devoured it. Similar to my standard tabbouleh salad, but with enough distinctive flavors to make it different.

What didn't: I can't think of anything.

Will I make it again? Definitely.