Summer in Provence elapses between picturesque landscapes and expanses of greenery, small towns that dominate the valleys and markets of fruits, vegetables, spices, including the song of cicadas and the scent of flowers and herbs ….. intense aromas of thyme, rosemary, basil, fennel, sage, marjoram, oregano, savory, bay …..
The herbs of Provence dried and sold everywhere in small bags give it a unique aroma with white meats and fish to vegetables and unique “Provencal”, a riot of colors and flavors of summer ….. And so ‘did this quinoa salad with vegetables flavored with herbs of Provence, on a day in mid-August ….. breathing in the scent of this region.
Ingredients for 4 people: 250 grams of quinoa, a small eggplant, zucchini 3 clear, 1/2 red pepper, 1/2 red pepper, 1 red onion, 2 tablespoons of herbs de Provence, 2 tablespoons extra virgin olive oil , salt.
Wash and cook the quinoa as described in my previous post “quinoa with caramelized cherry tomatoes.” In short, rinse the quinoa very well by placing in a colander under running water ended. Roast them in a pan for about 5 minutes and add lightly salted water and hot water (twice the volume of quinoa or otherwise as specified in the instructions on the package). At the end of cooking, about 20 minutes, where all the water will be absorbed by the quinoa, let stand 5 minutes. Transfer to a bowl and let cool. Prepare the vegetables: wash and check the vegetables and peel the onions. Cut into small dice. In a large nonstick pan greased with a tablespoon of oil, cook very slowly with the lid on, the vegetables for about 20 minutes before adding peppers and eggplant and then onions and zucchini. Add about 10 minutes after half a glass of water and herbs of Provence. After cooking the vegetables should still be a bit ‘crunchy
Allow to cool and add the vegetables to the quinoa: dress with a tablespoon of raw oil and let it sit a few hours before serving.
