There was temptation left and right at the Bastille market but I was pretty reasonable, picking up just some gorgeous zucchini and eggplant, basil, tomatoes, kiwis and strawberries, while Madonna scored a beautiful, ripe pineapple and a big bunch of carrots. After we got home, we embarked upon some not so fun but much needed spring cleaning of our refrigerator, which had of late gotten so full that I had no idea what was in there (yik, I know!).
Once the fridge was spic & span and we started to get hungry, I looked at some of the bits and pieces left over in there (a jar of vindaloo curry paste, some grape tomatoes, a jar of olives marinated by Luis, some feta) and the goods from the market and decided to make my favorite healthy lunch - a quinoa salad. With the tomatoes and the basil, I was originally going for a caprese salad kind of taste, but then I decided to saute the zucchini in the vindaloo paste for a little spicy Indian flavor. The salad was kind of just a big mix of this and that - inspired by the spring cleaning and the trip to the market - but it was delicious! Just like the Quick & Easy Quinoa Lunch Salad that I shared a while back, this tasted great for lunch the next day (today) as well.
SPRING CLEANING QUINOA SALAD
1 cup quinoa
Nonstick cooking spray
1 shallot, minced
1 zucchini, chopped into small pieces
Dash of salt and pepper, to taste
1 teaspoon vindaloo paste (or any other curry paste that you fancy)
Handful of cherry or grape tomatoes, halved
Handful of marinated/spicy (pitted) olives, drained (reserve the juice) and halved (try Luis's Special Spicy Olives!)
1/2 cup basil leaves, chopped
1/2 cup feta, crumbled
2 tablespoons juice from olives
1. Cook quinoa according to the package directions. Usually you just have to rinse and drain it and add it to a pot with double its volume in water (2 cups in this case). You let it boil, then cover and simmer for about 12 minutes. Once the quinoa has finished cooking, rinse thoroughly with cold water and drain. Put into a large salad bowl.
2. While the quinoa is cooking, saute the shallot and zucchini with nonstick cooking spray in a small pan. Add some salt and pepper to taste. Once the zucchini is tender, add the vindaloo or other curry paste and cook some more. Remove from heat and cool.
3. Toss the tomatoes, olives, basil leaves and sauteed zucchini into the quinoa and mix well. Add the feta and the olive juice and mix well again. Serve at room temperature ot cold.
Boulevard Richard Lenoir (between Rue Amelot and Rue Saint-Sabin)
Metro: Bréguet-Sabin (line 5), Chemin Vert (line 8) or Bastille (lines 1, 5 and 8)
Open on Thursdays from 7:00am-2:30pm and Sundays from 7am-3pm