Tuesday: Cool Salads for a Hot Day

We don't have air-conditioning in our house, and most summer days, that's okay. In our Colorado locale, we normally don't experience that much humidity, so by 8 PM, everything cools down nicely and we turn on our attic fan to bring the outdoor air in. Lately though, we've had lots of rain, so it has been a bit "sticky" from the mugginess. This is the perfect time to prepare cold salads to keep in your fridge for the nights that are too hot to cook supper.

One of my new favorite salads includes quinoa. For those unfamiliar with this ancient grain, it is considered a "superfood," due to its high protein content (in addition to the usual carbohydrate content) vs. other grains. Quinoa cooks up fast and absorbs salad dressing very well. Boil a few cups (see directions below), let it cool a bit, and then mix with a vinegar-based dressing and some add-ins, like cucumber pieces, sliced roasted red peppers, yellow squash slices, diced red onion, and some fresh herbs. Let this salad sit overnight for the best flavor. If you want to add even more protein and fiber, dump in a can of black beans before you mix it all together. You may need to re-season the next day, once all the flavors have mingled. (I often add more salt or a splash of soy sauce.)

Of course, there are other cold salads that make a great, no-fuss meal. If you prepare them early in the day--before you head out to work--they're happily waiting for you when you arrive home in the evening. Some suggestions: tuna salad with celery, golden raisins, and pecan bits (in a mayonnaise dressing); canned black-eyed peas with cucumber, mint, and couscous in a lime/honey glaze; and hard-boiled eggs at the ready, to slice up in a big bowl of spinach, bacon crumbles, blue cheese, and Caesar dressing. (Croutons optional.)

It always helps to have some good bread or crunchy crackers to eat with your salad. Don't forget about fruit! A side dish of sliced peaches and a few pieces of a semi-soft cheese, like Havarti with dill, makes a great European dessert.

Here's how I cook quinoa:

• Use 2 cups water for every 1 cup quinoa
• Bring the water to a boil. Add quinoa, lower the temperature and let lightly simmer, covered, for 12-15 minutes.
• When you open the pot and see that the germ has separated from the seed (you'll see tiny "C's" floating around) it's ready to remove the pot from the heat.
• Let the covered pot sit at least 3 minutes to get fluffy.
• Once coolish, add to your dressing and other salad ingredients in a tightly covered dish (like a Rubbermaid or Tupperware container), shake a few times to distribute the salad, and refrigerate at least 4 hours (or overnight.)