Monday, August 22, 2011

Quinoa Taboule

Today a reporter from a local paper interviewed me about my book, Modern Family Table, out this week. When she asked me what the book was about, it wasn't the specific recipes or ingredients or the stunning photography that I mentioned. It was the people. Food has this amazing ability to bring people together. And not just the eating, but cooking too.

Tonight we dined with some college friends who live in a gorgeous bungalow in Northeast Portland . We walked in as the fire alarm was just about to sound thanks to some scorched butter. Our hosts opened the doors and windows to let in a lovely breeze, turned on a record of Ella Fitzgerald and Nat King Cole and poured several glasses of wine while the smoke cleared. We sat around the table in the kitchen as they prepared a delicious dinner of salmon, asparagus and quinoa taboule. There's something about cooking with people that's so bonding. We dined in their backyard under flowering trees and enjoyed the late evening sunsets of a Northwest summer.

Quinoa Taboule

2 cups quinoa, cooked & cooled
1 cup parsley, chopped
2-3 shallots, chopped
1 garlic clove, minced
1 tablespoon basil, chopped
2 tablespoons mint, chopped
1/2 cup lemon juice, freshly squeezed
1/4 cup extra virgin olive oil
sea salt and freshly ground black pepper to taste

Combine all ingredients in a serving dish and allow to cool for an hour to let the flavors combine.

Adapted from a Bob's Red Mill recipe.