One who has lived in a 2nd story apartment, with no air conditioning, when it’s 100 degrees, will understand why turning on an oven seems…undesireable. Though I burnt my poor baby herb garden this year, my coworker came to the rescue with a huge package of gorgeous thai basil and other treats for me last week. So this weekend we threw together a cold salad. But I had to take a moment to appreciate the lovely basil and it’s purple flowers.
As a philosophy I don’t tend to measure, so this is all extremely approximate. Here’s our salad. There will be many variations to come this summer.
1 cup dry quinoa
a bunch of thai basil, chopped
1 can of corn
1 can black beans (if you have time, fresh corn and home-cooked beans are tops)
1 red bell pepper
a couple green onions
a couple of glugs of olive oil (go with your gut on this one)
Cook the quinoa while you chop and combine everything else in a big bowl. Let the quinoa cool for just a bit and then add it to the other ingredients. Stir it up, salt and pepper, and you’re set.