Happy July 4th Dinner

We were attacked by a hailstorm during July 4th, which foiled our swordfish grilling plans. Instead, The Husband pan seared the swordfish and made a homemade garlic-lemon aioli, which was fabulous. Even The Sister said at the end of dinner, "Man, I want more swordfish!"

Since it has been so hot lately, we've been trying to whip up lighter foods. To accompany the swordfish, I made a Summer Quinoa Salad (recipe here), which was recently introduced to us by a friend. It was absolutely fabulous with the vegetables and dressing. I love the texture of quinoa and it is truly SO easy to cook compared to other grains. We finished the first batch and I already have more quinoa on hand to make another for the week!


Summer Basil Quinoa Salad

Salad Ingredients

1 cup Quinoa-rinsed
1/2 of a Red Onion-sliced
2 whole Tomatoes-chopped
1 Cucumber-peeled and chopped
1/2 cup fresh Basil-chopped
1/4 cup Pine Nuts-quickly toasted in a dry pan until fragrant and set aside for garnish

Dressing Ingredients
4 Garlic Cloves-minced
1 1/2 teaspoons Lemon Juice
3 tablespoons Balsamic Vinegar
1/2 teaspoon Crushed Red Pepper
1/2 teaspoon Sea Salt
1/2 teaspoon Dijon Mustard
1/4 cup Extra Virgin Olive Oil

Directions
1) Bring 2 cups of water to a boil, add Quinoa, cover and simmer over low heat for about 15 minutes or until water is fully absorbed. Set aside and let cool.

2) Whisk together all dressing ingredients except Olive oil. When combined, slowly whisk in Olive Oil, a little at a time to allow oil and vinegar to mix.

3) Toss all salad ingredients with dressing and garnish with Pine Nuts.

A tasty and healthy way to start the short week. Have a great Tuesday!