Quinoa-Herb Salad

There is something very satisfying about using several whole bunches of herbs in one recipe, since the usual problem is how to use up herbs before they go bad (parsley on everything, every meal.) This salad, a hybrid from the tabbouleh family, is perfect for occasions when you couldn’t resist getting “one of each” of those gargantuan herb bunches at the farmer’s market, or your own garden suddenly produces a bumper crop of mint. Or even if it’s just that your herbs from the supermarket are still filling up your fridge after garnishing a few dinner plates.

Another thing about this salad is it’s the perfect foundation for other veggies and protein, either mixed in or served on top (see chicken recipe below.)

Quinoa-Herb Salad
Serves 6 as a main dish

• 1.5 cups quinoa
• 1/4 cup olive oil
• Zest and juice from one large or two small lemons
• 1 large or 2 small shallots, finely chopped
• 1 large bunch Italian parsley, minced
• 1 large bunch mint, leaves removed from tough stems
• 2-3 oz crumbled Feta cheese
• 1/2 cup toasted chopped nuts: almonds, hazelnuts, pecans…
• 1/2 cup kalamata olives, pitted and sliced or chopped OR, preserved lemons bring some Mediterranean flair! (Rinsed and chopped)
• Optional: dried cranberries bring a nice hint of sweetness
• Salt and pepper

In a medium saucepan, bring 1.5 cups quinoa and 3 cups water to a boil. Reduce heat to low, cover the pan, and simmer for 20 minutes. Remove from heat, let stand 10 minutes, and then spread the quinoa out on a rimmed baking sheet to cool down. (Or quinoa can be made ahead and chilled until ready to mix the salad.)
Meanwhile, grate zest from the lemon. Chop shallot and parsley and prep your other ingredients, waiting to chop the mint until ready to assemble.
Move cooled quinoa into a large bowl. Stir in olive oil. Then add lemon zest and shallot, and chopped parsley. Juice the lemon into a medium bowl, then chop the mint and toss with the lemon juice before stirring into the salad. (This will help keep it from getting brown.)
Stir in feta, nuts, olives, and other desired mix-ins. Season with 1 tsp salt (or to taste) and plenty of freshly-ground pepper.

Coriander Chicken and Carrots

• 4 boneless, skinless chicken thighs (about 1.25 lb)
• 4 large carrots, peeled or scrubbed and sliced
• 1 tsp ground coriander
• 2 Tbsp olive oil or ghee
• Salt and pepper

Preheat oven to 425. Toss carrots with 1 tbsp oil or melted ghee and 1/4 tsp salt. Spread in an even layer on a rimmed baking sheet, and roast for 10 minutes. Meanwhile, pat chicken thighs dry with paper towels and sprinkle smooth side with 1/2 tsp coriander and plenty of salt, plus pepper. Pull baking sheet out of the oven, push the carrots into the middle of the pan, brush some more oil or ghee around the cleared edges of the pan, and place the chicken smooth side down. Sprinkle on another 1/2 tsp of coriander and salt and pepper. Bake for 12 minutes, then flip and bake 12 minutes more. Transfer carrots to a serving dish, and chicken to a cutting board – slice when cool enough to handle. Scrape the delicious browned bits and oil from the pan into the serving dish, tossing carrots and sliced chicken with additional salt and pepper as desired.