It is the time of year when we can support our local gardeners in buying their fresh produce that will keep us healthy. Lettuce is on the top of my list. Three Forks Farms grow an amazing product that works really well in my recipe this week.
I have the 2nd cookbook ‘More Mandy’s’ where Mandy and Rebecca bring salad recipes to another level. I made the following salad three times and each time it was different but the starting point was always the same, quinoa and the dressing.
Early Summer Salad
Cook the quinoa first and use the whole three cups cooked in this recipe. You will have leftovers and then maybe not! The dressing will make two cups and you will use about one cup. It will keep up to seven days in the fridge. From here the rest of the salad are suggestions. All up to you.
Quiona:
Makes 3 cups (4 to 6 portions)
1 3/4 cups water
1 cup quinoa
In a medium sized saucepan bring the water to a boil. Stir in the quinoa, and when the water returns to a boil, lower the heat, and simmer for 15 minutes. No longer or you will create a mush! Remove from the heat and cover for a further 10 minutes or longer. Fluff the quinoa with a fork. Cooked quinoa will keep, refrigerated, in an airtight container for up to seven days.
Lemon thyme dressing
2 tsp Dijon mustard (not regular mustard)
3 cloves garlic
1/3 cup lemon juice (zest the lemons first then squeeze them for there juice)
1/3 cup organic apple cider vinegar
1/3 cup maple syrup, agave, honey or your choice
1 1/4 cups olive oil
Zest of 2 lemons
2 Tbsp thyme leaves or your herb of choice (I used fresh basil)
1/2 tsp salt
1 tsp freshly ground black pepper
In a blender, combine the mustard, garlic, lemon juice, vinegar, herb and syrup. Process on medium high speed until smooth. Stop the blender and scrape down the sides.
With the blender running on low speed, slowly drizzle in the olive oil until the dressing is emulsified and thickened about 30 seconds. Add the lemon zest, salt and pepper. Adjust the seasoning to taste. Refrigerate until ready to use.
Salad
Five cups of chopped greens, your choice. I used romaine, kale, red and green leaf lettuce. All local grown. You can also add radicchio, arugula, or mesclun greens.
Diced cucumber (I bought the small package of six grown in Ontario)
Package of cherry tomatoes (also Ontario grown)
1 container of fresh blueberries or grapes
Feta cheese or Parmesan flakes. Amount up to you!
Pumpkin seeds or your choice. Amount up to you!
Add the quinoa to a large bowl. Then add everything else—like a kitchen sink. The tomatoes and grapes should be cut in half. Better flavour.
Top with the dressing using almost 1 cup. Using a spoon mix well together. Add more dressing if needed.
