This has been probably the most rewarding dish we’ve made all summer. Partly because everything came from our first-ever successful garden, and partly because my soon-to-be four-year-old Hazel helped me make the whole dish, set the table and serve it. And, it was the first time this week I carved out time to be in my happy place, the kitchen, preparing food for my family.
Hazel picked the tomatoes, cucumbers, peeled them and cut them with my assistance. Then she went out to the herb garden and picked the basil and min, tore it into tiny pieces to add to the salad, and proudly served it. She was so proud too as we all devoured this delicious dish.
It was a simple summer supper, a simple proud parent moment and a prideful simple lesson for our daughter too.
Here’s the recipe in 2 simple steps, just as summer should be.
Simple Summer Salad: Tomatoes, Cukes, Quinoa, Feta & Herbs
These leftovers are awesome for summer lunches!
(Note: You could easily make this vegan by omitting the cheese. Or use other veggies such as peppers, adding jalapenos for heat for example. Dill, parsley or oregano would work as well.)
2 cups quinoa (we didn’t have quite enough last night so I mixed in half cous cous)
2 cucumbers, peeled and chopped
2 tomatoes, chopped
2/3 cup crumbled feta
1/4 cup basil, torn
1/4 cup mint, torn
Salt and pepper to taste
- Cook quinoa according to package instructions, cool and set aside.
- Toss with feta, vegetables, fresh herbs and serve.