I was very happy with the quinoa salad. I used parsley from my garden, peppers and carrots from the farmer's market, an olive oil and apple cider vinegar dressing, and, of course, the quinoa. Quinoa is a very quick cooking grain, which is handy. I put some of the cooked quinoa in the freezer to see how that will work. I like to freeze small amounts of things so that I can pull them out during the week for something quick and easy and to have some variety.
Although the salad tasted good yesterday, it was better today.
The herb pot I have on my deck. It contains: parsley, cutting celery, thyme, sage, regular chives, and garlic chives. Other herbs I grow for eating/cooking: oregano (growing like a weed in the garden), a large rosemary, a tiny bay tree (my large one died last winter), more sage and parsley, lovage, mints, lemon balm and some basil. I just recently got some lemon verbena too.
I not only dipped into my herb pot for the quinoa but also for my risotto. Instead of using a chicken broth, I made an herb broth by simmering some cutting celery, thyme, sage, rosemary, a bay leaf, and a bit of green garlic. It worked beautifully. I also added lots of those vegetables from the farmer's market to my risotto. One of my favorite foods....