I should know better by now, that no matter how hard I wish against it, September brings about a fairly major shift in what I've come to regard as normal, everyday life. Old routines, be kind to me. I've never been a big fan of change.
I am feeling pretty stubborn about letting summer go also because this summer was pretty wonderful- as in total best ever status. I swam in the sea, drank Sangria in Napa, ate fresh berry pies at the kitchen table, said hello to new friends, said goodbye to old friends, walked for miles along the Oregon coast with my favorite person in the world, got lost, got found, made raspberry yogurt popsicles, and picked up my polaroid camera for the first time in ages. Oh Summer, you did really good this year. Please don't go away, not yet, not ever.
I know there is no use trying so hard to make a season last. Autumn is eager and waiting, ready to strike at any moment. I can feel it happening already. But maybe, today the sun will stay out for just a bit longer, long enough for one last barbecue, one last glass of wine, one last hurrah before the sky fades to dusk and Autumn creeps in.
Adapted from Bon Appetit, August 2008
This Quinoa salad is definitely last-bbq-of-summer worthy. It's super savory and hearty, so you could eat it on its own as a vegetarian main course or this would be great along side some barbecued chicken. It is wonderful left over and taken for lunch in the days to come, and it makes a great (and healthy!) midnight snack.
1 15-ounce can garbanzo beans (chickpeas), drained
3 tablespoons fresh lemon juice
5 tablespoons extra-virgin olive oil, divided
2 garlic cloves, peeled
2 teaspoons cumin seeds
1 teaspoon tumeric, divided
1 teaspoon smoked paprika, divided
2 cups water
1 cup quinoa (about 6 ounces), rinsed well, drained
1 teaspoon coarse kosher salt
1 ½ pounds medium zucchini (about 5), trimmed, quartered lengthwise
1 ½ teaspoons ground cumin
4 green onions, thinly sliced
1/4 cup chopped fresh Italian parsley
Combine garbanzo beans and lemon juice in large bowl. Add 3 tablespoons oil; press in garlic and stir to combine. Let marinate at least 15 minutes and up to 2 hours.
Heat 1 tablespoon oil in medium saucepan over medium-high heat. Add cumin seeds, ½ teaspoon tumeric and ½ teaspoon paprika; stir until fragrant, about 1 minute. Add 2 cups water, quinoa, and coarse salt; bring to simmer, stirring occasionally. Reduce heat to medium-low. Cover and simmer until all water is absorbed, about 16 minutes.
Meanwhile, prepare barbecue (medium high heat). Place zucchini on rimmed baking sheet. Drizzle with 1 tablespoon oil. Sprinkle with ground cumin, ½ teaspoon tumeric, and ½ teaspoon paprika. Toss to coat evenly.
Place zucchini on grill; sprinkle generously with salt and pepper. Grill until tender and browned on all sides, 10 to 12 minutes. Transfer to work surface. Cut crosswise into ½-inch pieces. Add zucchini, green onions, and parsley, then garbanzo bean mixture to quinoa. Toss to blend. Season with salt and pepper.