There really is nothing quite like the feeling of doing something yourself. Whether it’s making dinner for people you love or hemming your own pants so they don’t get grimy when you trudge through fish guts (some days my job is more “hands-on” than others) to changing your oil or setting up the internet; painting a room in your house or writing a blog post; it’s those seemingly small accomplishments that yield surprisingly rewarding self satisfaction.
Take for example, growing your own herbs. It seems like it would be easy, but it actually takes some thought and care. You need to water them, weed them, and harvest them regularly and correctly to ensure they are growing to their full potential.
After several years of failed attempts to grow basil (in Seattle, which has some of the mildest and forgiving summers anywhere), I finally figured it out this year. Previously, I had taken a few leaves here and a few leaves there which resulted in tall, gangly, ugly and eventually dead basil plants. So this year, I watered and tended to my plant like a new mother nurturing her baby. I did a little research and found out that you should clip whole sections (only the top halve or third of the stem at a time) instead of taking singular leaves and hoping the plant won’t notice. I also clipped off the flower buds and made sure the stems weren’t crowding each other.
And lo and behold, I seem to have found my inner green thumb.
Well, my basil thumb at least. And that is why basil is August’s Seasonal Seattleitefeature! Soooo…what to do with all that basil? (Like it’s a nuisance or something. Ha.) Pesto of course, insalata caprese, in scrambled eggs, vinaigrettes and fancy-looking chiffonades on everything. For tonight’s dinner:
A Mediterranean-inspired summer meal of cinnamon and bay leaf-scented quinoa cooked in chicken stock (or vegetable stock or water) with sweet, intense little heirloom tomato halves, crisp, julienned red onions, tender chickpeas, and whole, homegrown (!) mint and basil leaves all tossed with a creamy lemon tahini vinaigrette. How’s that for self satisfaction?
Cinnamon-Scented Quinoa with Herbs, Heirloom Tomatoes, Chickpeas and Lemon Tahini Vinaigrette
The salad is best enjoyed at room temperature, but will keep for up to four days refrigerated in an airtight container. If you know you are going to make the salad in advance (it would make a great lunch!), add the herbs right before serving to ensure they keep their integrity. The vinaigrette is delicious on any salad, as a dip for crudite, or drizzled over grilled meat and fish.
Serves 6-8
Ingredients:
For the cinnamon-scented quinoa:
2 cups chicken stock, vegetable stock or water
1 cinnamon stick
1 bay leaf
½ teaspoon salt
1 cup quinoa, rinsed thoroughly in a seive
For the lemon tahini vinaigrette:
1 tbsp chopped garlic
¼ cup tahini
1 tablespoon lemon zest
½ cup lemon juice
¼ cup water
½ cup extra virgin olive oil
½ teaspoon salt
For the salad:
1 cup halved or diced heirloom tomatoes (such as grape, cherry, pear, yellow, green zebra, etc.)
1/3 cup julienned (thinly sliced) red onions
1 cup cooked (or canned), drained chickpeas
1 cup fresh herb leaves (such as basil, mint, parsley or cilantro)
Make the quinoa. Bring the chicken stock, vegetable stock or water to a boil along with the cinnamon stick, bay leaf and salt. Add the rinsed quinoa and reduce the heat to low. Simmer for 15 minutes, then turn off the heat and allow to sit covered for 5 minutes. Spread the cooked quinoa out on a plate or baking sheet and cool for at least 20 minutes and up to overnight.
Make the lemon tahini vinaigrette. Put the garlic in a food processor and pulse until finely chopped. Add the remaining ingredients and pulse until emulsified, then taste for seasoning and adjust if necessary. Alternatively, whisk the ingredients together in a bowl. The dressing will keep for up to one week refrigerated in an airtight container.
Compose the salad. In a large bowl, gently combine the cooked quinoa, tomatoes, onions, chickpeas, herbs, and 1/3-1/2 cup of the lemon tahini dressing. Taste for seasoning and adjust if necessary.
