"Mangia, mangia!" My grandfather used to say that before almost every meal. In Italian, it means, eat eat! He was the cook and baker in our family. He would make wonderful meals for us all, fresh baked breads, pasta, pizza, anything Italian. Everyone loved him because of his warm heart, his ability to make you laugh and of course, for his delicious food. This meal reminds me of him because of the aromas and flavors and how with every bite you say, "yummmm!" The combo of fresh basil, sun dried tomatoes, garlic and extra virgin olive oil is intoxicating! I added some roasted corn and edamame to the mix with the protein packed, super food, quinoa. It's an easy summer meal which can be enjoyed either warm, room temp or cold.
Weekly, I try to get to a farmer's market to pick up local, fresh ingredients. I came across bunches of fragrant basil and couldn't resist. It's a great herb to have on hand and instantly adds freshness to any meal. That's why I love fresh herbs so much! You can jazz up a frozen meal by adding fresh herbs, or add in a salad, soup, vegetables, anything really. When I'm asked what to add to spruce up a meal, it's fresh herbs! Basil has become a mainstream ingredient because of it's flavor, aroma and freshness. Just remember it's best to add fresh herbs at the end of the cooking process, right before serving. Dried herbs should be used in the beginning to release their oils and flavor. Fresh herbs already have them, since they're fresh!
I find that herbs taste the best when picked from the plant itself. Basil is very easy to grow. All it needs is plenty of sunshine and warm weather. Make sure to plant seeds after the last frost of spring. Basil loves to be in the sun, no shade required. Make sure it is planted in soil that drains well. It grows well in pots on balconies, just don't forget to water often if your balcony gets a lot of wind. You want to keep the soil moist at all times, do not let it get too dry. Pruning basil is super easy, just pinch off the flowers once they form so that the stem will keep growing and producing. Pick the leaves off when you need them.
Side note about soaking quinoa. It's best to eat quinoa after it's been soaked overnight. Here's why. Soaking beans, nuts and grains is important for digestion and it also has been shown to increase the nutrients. When grains are cooked without being soaked first, you are also eating the phytic acid which is still present. Phytic acid prevents the body from fully absorbing the nutrients. The non-neutralized phytic acid can actually steal the nutrients from the other foods you've eaten by binding to minerals in the digestion tract, preventing their absorption into the body. Soaking the grains, beans and nuts over night or for 8 hours, releases the phytic acid and could also make them more alkaline to eat. Win win! If I have my plan for dinner set before I go to work I'll soak my beans, nuts or grains before I leave. Then drain and rinse them before cooking or eating. Your body will be able to properly digest and absorb all the goodies and your tummy will thank you.
Basil, Sun Dried Tomato, Quinoa Salad
Makes 4-6 servings
Ingredients:
2 cups of Quinoa
4 cups of water
2-3 ears of corn
1 bunch of basil (you can use all or half, I'll let you decide)
1 ½ cups of sun dried tomatoes chopped
1 cup of edamame
1 leek sliced thinly
2-3 cloves of garlic minced
1 tbsp of Extra virgin olive oil (organic cold pressed is best)
1 tsp of Red pepper chili flakes (or more if you like a kick!)
Sea salt
1. Soak quinoa overnight. Drain and rinse quinoa. Heat 4 cups of water to a boil, then add the quinoa. Reduce to a simmer and cook for 10 minutes testing the quinoa around the 8th minute. The quinoa should have a little bite to it, al dente. If there is water left over, drain and set the quinoa aside for now.
2. While the quinoa is cooking, roast the ears of corn under the broiler of your oven (if you are so unfortunate to not have a gas stove like me) or you can roast the corn on a burner making sure to turn often, or you could grill the corn, or you could use a grill pan. Lots of options, just make sure to get a little caramelization on the kernels. Slice off the kernels in a large bowl.
3. Chop off the top stems/leaves of the leek, we only need the "shaft." Slice off the roots. Then cut the leek in half lengthwise, then slice each half into thin half moons. You will notice a lot of dirt and sand. Grab a bowl and fill with water. Place your sliced leaks in the bowl and swish around. Then set aside for a few minutes. The dirt and grit will sink to the bottom leaving your yummy sliced leeks clean! Ladle out the leeks being careful not to pick up any of the debris. Then drain on a paper towel. That's how you prepare leeks! (It's a lot easier then how it sounds.)
4. Heat the olive oil in a saute pan over medium high heat. Add the leeks until translucent, about 2-3 minutes. Then add the sun dried tomatoes, edamame, corn and garlic and stir until heated through, another 2-3 minutes. Add cooked quinoa and stir to combine. When everything is heated through (perhaps another 2-3 minutes) empty the mixture into the large bowl. Then add the vinaigrette below. At the very end, add the fresh chopped basil leaves, as much or a little as you like.
Vinaigrette
Makes enough for the serving of salad above. You might have more or less depending on how much dressing you want. It's up to you.
Ingredients:
4 tbsp of Extra virgin olive oil (organic cold pressed is best)
1 ½ tbsp apple cider vinegar
1 clove of garlic microplaned
1 tbsp of lemon juice
1 tsp of Honey
1/8-1/4 tsp of Dijon mustard
Sea salt
Pepper
1. Pour all ingredients in a jar and shake like crazy. Season with sea salt and freshly ground peppercorns to taste.
2. Add to quinoa salad a little at a time, mixing, then tasting. Add as much or as little as you like. You might have a little bit left over. Use it on your salad the next day!
I am so pleased with the savory sweet flavors of this quinoa salad. I've added a splash of balsamic vinegar before to give another dimension but it's not necessary. Give it a try if you're feeling bold! Eat when hot, warm, room temperature or cold, I don't really care, just eat it!
Enjoy and mangia, mangia!
xoxo,
K
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