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The best gauge for a potluck contribution's success is whether anybody asks for the recipe. This email arrived shortly after our gathering. Please send me your wonderful quinoa/watermelon recipe. Loved it and want to make it next weekend. Alrighty then!
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First allow me to give credit where it is due. Although I often post original recipes, this one is not my creation. Looking for a quick and delicious way to use watermelon in a salad for a potluck, I happened upon this recipe from @the kitchn. If you want the original, and in an easily printable format, click here.
That recipe, in turn, had been reprinted, with permission, from Simply Ancient Grains by Maria Speck, published in 2015 by Ten Speed Press, an imprint of Random House LLC. I hope they don't come after me for not asking permission. I made changes, subbing in quinoa, which I have on hand, for couscous, which I don't. I also amended dressing proportions after tasting. And I used way more watermelon. More photos, directions and the amended recipe follow.
Summer Watermelon Salad with Quinoa, Mint, and Feta
Serves up to 6. Double or triple for a crowd.
1 cup quinoa, white, red or mixed
2 cups water
1/2 tsp fine sea salt, or regular salt
pinch of saffron, optional, but pretty if you're using all white quinoa
3 tablespoons fresh lime juice
2 teaspoons lime zest
2 tablespoons extra-virgin olive oil
1-2 tablespoons honey (I used 2)
1/4 teaspoons freshly ground black pepper
2-3 cups seedless watermelon cut into cubes. Or more!
3/4 cup celery cut into 1/4 inch wide slices (1 large or 2 smaller stalks, trimmed)
1/2 cup mint leaves, gently cut into strips or torn, not chopped, plus a few leaves for garnish
1/2-3/4 cup crumbled feta cheese, preferably not pre-crumbled.
If you're using couscous, consult the original recipe. One benefit of using couscous is that it doesn't require cooking. The benefits of using quinoa include that it is wheat and gluten-free, lower in carbohydrates, and a good source of protein.
If using quinoa, add water and quinoa to a small saucepan, add the salt, if using, and heat to a boil. Stir, reduce heat to simmer, cover and cook for about 15 minutes, or until the water has been absorbed.
Remove from heat and dump into the bowl you'll use for the salad. Spread around to cool then set aside for at least 15 minutes. Stir and fluff again before adding other ingredients.
Zest the limes until you have 2 teaspoons of zest, and squeeze the fruit to make 3 tablespoons. Place in a small bowl or jar, or better yet, a miniature food processor, and add olive oil, honey, and the pepper. Whir, stir or shake until dressing is well combined and the oil doesn't separate.
Once quinoa has cooled, add the celery then drizzle half of the dressing and toss gently to combine. Allow to sit for 30 minutes, if you have time, to meld flavors.
Then add the crumbled feta, the watermelon, and the remaining dressing. To garnish, add an extra handful of crumbled feta and a few whole mint leaves, or additional sliced or torn mint.
You can make most of this salad ahead, and refrigerate. But save the feta, mint and watermelon until shortly before serving. I've made it twice, and the watermelon does not keep well for more than a day.
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| Everything you need for the salad, except the watermelon and dressing. The silver implement on the bowl of mixed-colors quinoa is a zester, a useful tool. Most box cheese graters have a zesting surface if you lack this kitchen gem. |
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The little food processor I picked up at a thrift store for a few bucks has become a best friend in the kitchen. It emulsified the salad dressing with a few twists of the lid.
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Love the seedless watermelons! I find it's easiest to cut them into quarters, then cross hatch cut to the rind,
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