Tuesday, August 28, 2012

watermelon watermelon watermelon

When you don't know the words to the lyrics you supposed to repeat "watermelon" over and over to look cool, I guess. Like, I totally know all the words, just like you. To every song. (Is this a life skill or does that seem ridiculous to anyone else? Bueller?)

Anyway, I'm not much of a watermelon person, neither lyrics nor fruit. It's not that I dislike the melon, exactly, it's more that the grocery store's watermelons are all hype and no taste. Watery watermelon. Not worth the effort.

I make an exception for farmer's market and CSA watermelon. Yes, they often have seeds. Deal with it, people. These are real, spit out the seeds even though spitting is against the law, watermelon watermelons. And they taste fantastic. They're worth getting out the French knife.

Amazingly, we found ourselves with three (yes: 1, 2, 3) watermelons this week. We made one into a salad, have one yet on our counter, and, I admit it, we gave one away (we're not crazy people).

The watermelon salad was a pleasant success. Absolutely recommend it. Pick up some mint, a lemon or orange, and some quinoa and get to it. Light, flavorful (assuming you're making it with a good melon), and with iron from the watermelon and protein from the quinoa, isn't too shabby nutrition-wise.

Adapted from the Queen of Quinoa's recipe:

Watermelon Mint Quinoa Salad

  • 1/2 cup to 1 cup dry quinoa
  • 8 cups diced watermelon (I used a yellow fleshed fruit, probably a Yellow Doll)
  • 2 tsp orange juice
  • 9 sprigs fresh mint leaves, removed from stems and chopped medium-fine
  • few pinches of sea salt

Rinse the quinoa well (I like to put it in a wire colander, soak it in water very briefly, swirl in the water a bit, and then rinse). 
Cook the rinsed quinoa and the necessary water (it's always 2 parts water to 1 part quinoa) in a covered pot on the stove on medium-high heat and bring to a boil. Once boiling, turn down heat and simmer for about 10 minutes, or until water is absorbed. Turn off heat and let sit another 5-10 minutes. Fluff with a fork and set aside uncovered to cool.  
Add cooled quinoa, watermelon, and remaining ingredients into a large bowl. Toss gently until combined (a gentle hand and a spatula ensures you won't crush the melon).  
Chill and serve. 


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