Even though I am no longer a teacher, there is something about the beginning of the school year that gets me excited for a fresh start, eager minds, clean hallways, and a newly decorated classroom. And so it was when I walked the hallways of the elementary school I work with this last week. Even though I’ve been there all summer with my high school students managing the school garden, the teachers are back now and the place is slowly coming to life after its summer slumber. There are fresh new beginnings in the air.
At the same time, the internship I created for my students ended this week, and so marks the last time I will work with this particular summer program, as I too am beginning to close the chapter of my work in school garden education. It has been a journey and a learning experience, and I can say on the other end of three+ years, I’m glad I trusted my intuition in taking the risky position that is my job, as it didn’t start out being financially sustainable and there was much jostling back and forth with funding cuts and uncertainty in the in-between. And so it’s kind of ironic that now on the other side, I am choosing to walk away from the work not having the future months figured out, but with an awareness that I won’t know what comes next until I take this step.
Beyond all learning and experience I have gained from the actual work, maybe the biggest lesson I have learned since stepping in to the “real world” of work, is how to trust that feeling of needing to close the book and walk away, even as it has been enjoyable, safe, comfortable, and I’ve been part of an amazing and cohesive team.
With all this in mind, I think it is fitting to share a recipe here that was first schemed up in the school garden surrounded by all the vegetables we were harvesting that day and adapted in the moment according to my students’ preferences. Each week of the summer, they have been cooking in the garden one afternoon and providing samples to their CSA customers utilizing whatever produce is in abundance that week. In this late summer season, everything is going full throttle and so this salad has a little of everything. There are random little pops of sweet like ground cherries balancing the creamy leeks and crunchy beans. There were a few hazelnuts leftover from another week that provided more texture, directly opposite of the squishier quality of the eggplant and zucchini. And there was a lemon in the fridge that needed to be used and from it, we all enjoyed the lemon-Dijon dressing. All in all, this became a showcase of all the summer vegetables and everyone that tried it–whether high school student or adult–loved it.
summer quinoa salad with zucchini, eggplant, green beans + tomatoes, serves 4
Recipe Updated: 8/16/21
1 cup quinoa
2 cups water
extra virgin olive oil
2 small leeks, thinly sliced
1 handful green beans, sliced into 1-inch pieces
1 small zucchini, chopped into 1-inch pieces
1 small eggplant, chopped into 1-inch pieces
1 cup ground cherries
1 cup cherry tomatoes, sliced in half
1/2 cup raisins
1/2 cup toasted hazelnuts, coarsely chopped or halved
2 tsp. Dijon mustard, preferably coarse grained
2 tsp. honey
juice from ½ a large lemon
2 Tbs. apple cider vinegar
2 Tbs. olive oil
sea salt & black pepper
- In a medium saucepan, add quinoa, 1/4 tsp. salt, and 2 cups water. Bring to a boil and then cover and turn down to a simmer. Cook for 25 minutes or until all the water is absorbed. Set aside to cool.
- In a large sauté pan on medium-high heat, add a splash of olive oil, a generous pinch of salt and the leeks. Cook, stirring regularly until leeks are golden and crispy, about 5-7 minutes.
- At this point, stir in the summer squash and eggplant. Cook for a few more minutes and then add the green beans. Cook a bit longer – just until the beans brighten up and lose their raw bite and the squash softens.
- Turn out into a bowl and stir in the ground cherries, tomatoes, raisins, hazelnuts, and cooked quinoa.
- Make the dressing by whisking together the mustard and honey. Add lemon juice, vinegar, and oil and whisk for about 30 seconds. Add salt and pepper according to taste.
- Pour the dressing over the salad ingredients and stir until everything is well mixed.
2 thoughts on “summer quinoa salad with zucchini, eggplant, green beans + tomatoes”
This is such a lovely end of summer salad!!
Thanks Rebecca. I think so too; I might have to make it one more time before some of these veggies go out of season!