A Jetsons Dinner
Every once and awhile, I stand in front of my fridge, door open, rooting around for something to magically appear for dinner. What was the name of the Jetson’s robot chef? I wish my family had one like her.
When the sun lazily makes its way west during the summer months, cooking dinner is the last thing on my mind. There are no curfews, no rush to make bedtime, no mad dash to fit dinner in before ballet, piano, guitar or chess club. As carefree as summer is, your meals should reflect that same feeling.
Often times I throw things together because I haven’t been to the store and “Magic Fridge” doesn’t exist yet. The other night I had the following in my house: quinoa, strawberries (fresh from Thropp Farms), some leftover feta cheese, leftover chicken masala and a garden FULL of mint. (Seems like mint is the only thing thriving in my garden this season.)
At any rate, I needed to use up most of the perishable items to make way for grocery day — my fridge is pretty small. I made a salad of sorts with the quinoa, strawberries, cheese and mint. I kept the chicken cold and added a sauce of plain yogurt, cucumbers, minced garlic, salt and pepper on the side to dip the chicken into.
Then I heated up some leftover frozen French bread and voila, dinner was served. It took about 30 minutes to prepare the whole thing and the biggest bonus was everyone ate it without complaint! Sometimes the simplest of dinners are the best.
Strawberries are in season RIGHT NOW, so get pickin’!
Strawberry Quinoa Salad
1 cup uncooked quinoa (white variety)
1 cup fresh strawberries, cut up and hulled
¼-½ cups feta cheese, crumbled
1-2 tablespoons fresh mint, chopped
1-2 tablespoons roasted pine nuts
1 tablespoon extra virgin olive oil
salt and pepper to taste
1. Rinse quinoa well in a fine mesh sieve. Place in a saucepan with two cups of water. Bring to a boil over medium-high heat. Once boiling, stir and bring heat to low, then cover. Let simmer for 15 minutes or until all water has absorbed.
2. Turn your oven on to 350 degrees. Add a few tablespoons of pine nuts to a cookie sheet. Roast in oven for about 8-10 minutes or until you smell roasted nuts.
3. Whilst quinoa is cooking wash, hull and cut your strawberries. Chop up your mint (you may need to add more if you like a strong mint taste). Crumble up your feta cheese.
4. After quinoa has cooked, fluff with a fork and add strawberries, cheese, pine nuts and mint. Drizzle your olive oil over the top and add some salt and pepper. With your fork mix everything together gently and store in fridge until mealtime.