The Last to Catch On

Do you ever feel like you're the last person to catch on to a trend? I've been reading about people combining watermelon and feta to make a salad for years now, and only did it myself last night for the first time.

The contrast between the salty feta and the sweet watermelon is dynamite. I through in some chopped parsley, Hawaiian Haleakala sea salt (it's an earthy red), freshly ground black pepper and some olive oil. And voila! Done!

I can see using some mint in there as a great addition too.

Minted Quinoa and Cannellini Bean Salad with Watermelon, Peas & Feta

This recipe was inspired by a Cooking Light recipe that called for farro, watermelon and peas. I was intrigued by the combination, but wanted to make the salad a more substantial meal and balance it out with more salty and tangy flavours.

Quinoa and Cannellini Bean Salad with Watermelon, Peas & Feta

(inspired by Cooking Light)

serves 6

Ingredients

1 cup quinoa
1½ cups water
1 cup freshly shelled peas
1½ cups diced seedless watermelon
1 can cannellini beans, drained and rinsed
½ cup minced parsley
¼ cup shredded mint
1/3 cup crumbled feta
2 tbsp lemon juice
1 tbsp olive oil
½ tsp kosher salt
¼ tsp freshly ground black pepper

Directions

1. Rinse quinoa in a fine mesh strainer, rubbing grains between fingers to remove any residue. Place in a large pot with the water, bring to a boil, then reduce heat, cover and simmer for 15 minutes. Stir in the peas in the last two minutes of cooking time, and replace lid. If peas are not bright green and tender after two minutes, let cook for a minute longer. Remove from heat, drain any excess water off and rinse under cold water.

2. Place quinoa mixture in a large bowl. Toss with watermelon, cannellini beans, parsley, mint and feta.

3. Whisk together dressing ingredients (lemon juice through pepper) in a separate bowl. Pour over quinoa, toss again and serve.