g

May 13, 2010

little green salad

This is a recipe post for gluten-free tabouleh. But first, completely unrelated, I want to tell you about this little and extraordinary team of people that I manage at work. I call them Team g, with a little lowercase g, because that’s our logo. I’m not sure where to start, or what exactly it is about them I want you to know. They are a quirky group, with not much at all in common with one another. But it’s kind of magical, they way they work together, and how hard they work. As I’ve never been a manager, I was completely unprepared. I am really lucky to have hired each and every one of them. We opened a cafe, not a little one, in Coal Harbour. They (well, we, but not really me) make some of the best coffee in town, and pour beautiful lattes. You know those lattes, with pretty rosettas or hearts? Anyway, this little g team of mine just kills me. You should come by, as you sometimes do, for a Sugar Bun and a coffee. You know you shouldn’t have a Sugar Bun (so bad but so good). We serve these at the cafe, so maybe that’s a better choice.

I have no segue from describing my gem of a team to this post on a little green salad. It’s a tabouleh of sorts, made with quinoa instead of bulgur, so it’s gluten free. It’s loaded with chopped parsley and mint, so healthy. I made it last night, lots of it, while thinking about Team g. It’s one of those dishes, packed with flecks of green, that demands a wide grin and a mirror directly afterwards.

Makes about 8 cups

1 cup quinoa

2 cups water

1/3 cup lovely olive oil

2 lemons, squeezed

1 small clove of garlic, finely grated

1 bunch parsley, finely chopped

1/2 bunch mint, finely chopped

about 2 dozen cherry tomatoes, halved (I know, it’s not tomato season yet. But I found some pretty good local hothouse ones.)

3 green onions, minced

1 serrano chile, optional, seeded and minced

1/2 teaspoon sea salt

Freshly ground pepper

Bring water to a simmer and add the quinoa. Turn the heat to low and simmer, stirring it every now and then, until most of the water is absorbed. Remove from heat and cover. Meanwhile, measure your olive oil into a mixing bowl and squeeze the lemons over. Finely grate the garlic clove into this mixture. Check your quinoa, all the water has probably been absorbed, so turn it out onto a large plate to cool a bit and set aside. Add, to the olive oil and lemon, the parsley, mint, halved cherry tomatoes, green onion, chile, if using, and salt. Toss together and then turn in the still-warm quinoa. Grind some fresh pepper over, taste, then eat.

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4 Responses to “g”

  1. Jen said

    I can’t say enough wonderful things about Team g and the amazing success of our new favourite cafe. It is a true testament to you Dawne. They are lucky to have you as a Manager. Well done.

  2. june said

    love, love, love g!!! dawne, you and your team are doing a great job!
    i also loved this salad. usually i hate, hate, hate tabouleh (sp?); something about the curly parsely and bulghur wheat combo makes my throat close. this recipe however was yummy! i’m in love with quinoa at the moment and used flat parsley with fresh mint from the garden. had it at lunch and dinner.

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