Rhubarb!
It didn't take me long to find a slew of pies and cakes and muffins that combine rhubarb with strawberry (another seasonal item right now) but I kept looking and found a delicious quinoa and arugula salad. We served it as a "side" dish with grilled chicken (coated quickly in tahini) but both Danny and I ate more salad than chicken!
Rhubarb will only be in season for a month at best and I plan on making this salad a few more times while I have the chance. I was also reading that it freezes really well so I might give that a shot.
Rhubarb, Quinoa and Mint Salad
(via NPR's Kitchen Window blog)
Ingredients
Quinoa Salad:
- 1 1/4 cup dried quinoa, prepared according to package directions
- 2 tbsp olive oil
- 1 tbsp honey
- 1 bunch scallions, thinly sliced, white parts only
- 5 ribs rhubarb, washed and sliced into 1/4 inch thick pieces
- 3-4 cups baby arugula
- 1 cup feta cheese
- 1/2 cup chopped fresh mint
- 1/2 cup sliced almonds, slightly toasted (optional)
Dressing:
- 1/3 cup olive oil
- 1/4 cup apple cider vinegar
- 3 tsp tahini
- salt and pepper
Process
Prepare the quinoa as directed and set aside to cool when it is finished.
In a frying pan, heat the olive oil over medium heat. Add the honey and stir to combine. Add the scallions and rhubarb and sautee for 5-7 minutes until the rhubarb is tender. Remove the pan from the heat and allow to cool to room temperature.
In a large bowl, whisk together the dressing ingredients (olive oil, apple cider vinegar, tahini, salt and pepper). Add the cooled quinoa, the scallions and rhubarb and the remaining ingredients and toss to coat in the dressing. Serve cold or at room temperature.
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