It so happens that they're all blindly under dominion of Wes Anderson. It's a fact, a thing you can rely on. This salad is their sole sustenance distilled. Fuel from grain, very eco-chic. At every opportunity I've avoided having to use this ingredient, let alone pronounce it. A month away from hip central though has left me longing, so I dared to try. Here is my version, with a not-so-hidden agenda to thwart the grainy illusion.
True to form there was no direction here, except the instructions on the quinoa packet. Like me leaving empty bottles at a dinner party, the vegetables were happily on their last legs. This is the lighter prelude to a meal where the second course delved into rich bacchanalian depths. Naievely this salad harked back to the days of blissful brunches, and can be taken on its own with good bread and a coffee.
True to form there was no direction here, except the instructions on the quinoa packet. Like me leaving empty bottles at a dinner party, the vegetables were happily on their last legs. This is the lighter prelude to a meal where the second course delved into rich bacchanalian depths. Naievely this salad harked back to the days of blissful brunches, and can be taken on its own with good bread and a coffee.
1.5 Cup Mixed Quinoa (no preference here)
1.5L Water
1 Zucchini
250g Cherry Tomatos
200g Radishes
1 Onion
Balsamic Vinegar
Oil
Salt + Pepper
1.5L Water
1 Zucchini
250g Cherry Tomatos
200g Radishes
1 Onion
Balsamic Vinegar
Oil
Salt + Pepper
I feel this recipe should always start with some fake reading glasses and when appropriately attired, begin by preparing the vegetables. The trick here is to let them steep together for a couple of hours, smoothing their raw edge.
Always cut cherry tomatoes in half, there is always the imminent danger of violently popping one's cherry over your guest. Halve the onion, before slicing into translucent thin discs. The same with the radishes, sliced into sharp pink circles. The zucchini were cut with a (recently discovered) mandolin, essentially into discs. Then cut to sticks - like french fries. There is a term for this I can't remember, regardless overcomplicating is ultra cool. Sit them for an hour or so (as long as you want before serving) in a large mixing bowl with the salt, pepper, vinegar and oil.
The quinoa is simplicity embodied, not requiring any technical skill, much to our hipsters disappointment. Boil the grain and water with a large pinch of salt for 5-10 minutes. Any less and it stays raw, longer and it succumbs to mush - but any time between is fine. Strain the water and let drip dry for a minute.
Tumble while still hot into the vegetable mixing bowl, shake it all up. And done, with no need for pretence. You can take those fake glasses off as you tumble the salad into a bowl, they're not doing anything.
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