It's hot here, and I've been buying vegetables and fruits like they are going out of style (which, I guess some of them are). Inevitably, there are a few odds and ends by Sunday night: One cob of corn, a quarter of a giant red onion, more apricots than we can consume before they turn to mush. So tonight: confetti salad, which doesn't follow a strict recipe.
Start with a base of a cooked, cooled grain or cous cous. I used quinoa, which cooks in just 15 minutes and is a good source of protein. But you could use bulgar wheat or barley or wild rice or even cold leftover rice from a take-out dinner. Here's what went in to my most recent version, but feel free to vary at will with different raw vegetables, fruits, nuts and herbs.
QUINOA CONFETTI SALAD
2 cups cooked, cooled quinoa. (to cook: use 3:1 water/quinoa. bring water to boil, add quinoa, cover, lower heat, cook for 15 minutes until water is absorbed but before the grain goes mushy. drain and run under water to cool, or chill in the fridge if you have time).
kernels stripped from 1 ear of corn
1/3 of a large red onion, finely chopped
small orange pepper, chopped into small pieces
1/3 cup shelled pistachios
2 apricots, pitted and chopped
handful each of chopped fresh mint and basil leaves
juice of half a lime
two tablespoons olive oil
salt and pepper to taste
In a big bowl, combine the grain, vegetables, fruits, nuts and herbs.
Dress with the olive oil, lime juice, salt and pepper. Toss gently and serve.