Summer Grain Salad

As most of you know, I'm a big fan of Fine Cooking magazine.  They often publish a master recipe that provides you with lots of flavour options so you can create your own recipe that suits your tastes.  The June/July 2012 issue (issue #117) has a Summer Grain Salad recipe that allows you to do just that.  Below is the recipe I created to pair with black bean veggie burgers for dinner tonight.

Summer Grain Salad: Sandra-Style
(serves 8-10)

2 cups quinoa
Kosher salt
1/3 cup apple cider vinegar
1/2 cup extra-virgin olive oil
2 tablespoons tahini
1 teaspoon sea salt
1/2 teaspoon freshly cracked black pepper
2 teaspoons lemon zest
1 cup oil-paced artichoke hearts, cut into 1/2-inch wedges
1 cup celery, cut diagonally into 1/4-inch-thick slices
1 cup red and yellow peppers, cut into medium dice
1/4 cup green onion, thinly sliced
1/4 cup flat-leaf parsley, chopped

Rinse quinoa in a fine mesh sieve.  Put into a medium size pot and add enough water to cover the quinoa by 1 inch.  Add a pinch of Kosher salt and bring to a boil over medium heat; then cover, reduce heat and simmer for approximately 15 minutes.  Remove from heat and let stand for another 5 minutes.  Remove lid and transfer the quinoa onto a rimmed baking sheet to cool completely at room temperature.

Prepare the chopped vegetables and herbs.


For the dressing, put vinegar, olive oil, tahini, salt and pepper in a jar and blitz with immersion/stick blender.  Add the lemon zest and whisk to combine.  

Place cooled quinoa in a large bowl and fluff with a fork to break up clumps.  Add the vegetables, herbs, and approximately half of the dressing.  Toss and taste.  Season with more dressing and/or salt and/or pepper as needed.

Let the salad sit at room temperature and season with more dressing (and salt and pepper, if needed) before serving.