Quinoa salad

Uncovered a half used box of quinoa while looking for something to eat. Turns out I had all the right ingredients for greek quinoa salad!

Quinoa seems like it would be a hassle to cook, but in my experience you just need a touch less water than the recommended amount and it comes out perfectly.

This salad is really just quinoa plus a mix of "Greek", or generic mediterranian, ingredients:

• Olives
• Red onion
• Feta
• Sundried tomatoes
• Olive oil
• Red Wine vinegar

I added cashews and golden raisins to make a greek/middle eastern hybrid. The presentation could really use some green, so definitely use parsley if you've got it (none of that italian flat-leaf stuff...go with the curly kind).

Tomato salad

Got some unreasonably expensive mini heirloom tomatoes from Trader Joe's last weekend. To my surprise, they didn't taste nearly as good as normal cherry tomatoes, but the texture was beautiful. I decided to let them rest in a paper bag in my fridge for the next few days and give the benefit of the doubt with a tomato salad after they ripened a bit.



Not sure if I've done tomato salad on Table Vibrations before, but the dressing is a mix of sherry vinegar or sweet balsamic, olive oil, mustard, and black pepper. Tossed with halved cherry tomatoes, minced parsley (or basil), and some celery slivers for texture. Add coarse salt at the end, as it's best when the salt coats the dressed ingredients.

Salad night

Some avocado, peppadew peppers, tomatoes, field greens, and a hunk of rustic wheat.