Summer is the MOST perfect season (care to argue?! take it to the comments below!). My favorite fruits, like strawberries and blueberries return in abundance. Don’t even get me started on peaches… Farmers markets have a certain warm-weather buzz. How can one possibly be in a bad mood with flowers and green everywhere you go? Not to mention thunderstorms (not to be found in Los Angeles, but I have a 3 week stay in the Midwest on the horizon and I’m ordering up a serious round of kahhhh-booms!). Beach vacations, sunscreen, baseball games, long days, warm nights, summer concerts and street fairs. What is there to NOT love about summer?
One of the lovely treats of living in Los Angeles is an even earlier return of summer favorites, like the aforementioned fruits, and watermelon. My hand at an “ode to summer” comes in recipe form, combining 3 classic flavors – watermelon, mint and feta – with the addition of quinoa. Did you know quinoa is a seed? Yup, I looked that up just for you. Enjoy without the feta for a vegan version.
Watermelon Quinoa Salad
- 1/2 of a small watermelon (3 lbs or so) chopped into quarter slices
- 2 cups of quinoa (pre-cooked and chilled)
- 2-3 oz of crumbled feta
- 2 bunches of mint sliced into thin, horizontal ribbons (~ 4 tablespoons)
- 1 teaspoon of balsamic vinegar
- 2 tablespoons of extra virgin olive oil
|« Previous Post||Next Post »|