Dinner on the Fly: Tarragon Quinoa Salad

I have returned to the Blogosphere.  I hadn't meant to be gone so long.  Balance is hard and I have pushed aside some of the activities in my life I really want to be doing.  When the pace of life quickens I feel like I start cooking one tired recipe after another.  Or maybe the recipes weren't tired but I was.

Yet happy accidents happen and often out of necessity.  If balancing work, relationships, exercise and life goals is tough then cooking a meal that is healthy, quick and delicious is the same kind of juggling act.  Especially in the moments when you are standing with your arms resting on the open doors of your cabinets and looking up into the shelves for inspiration.

Wasn't I talking about happy accidents?  This was definitely one.  I am always looking for a good use for tarragon.  So I went searching through my pantry to see what I could find.  Quinoa has a naturally nutty aroma which is the perfect compliment to the anise-like flavor of tarragon.  This is a delightful side dish that would be perfect next to steamed fish or your favorite chicken dish.  It holds its own in flavor so if you tossed in chopped chicken it would make a great lunch.

Tarragon Quinoa Salad

• 3 tablespoons of olive oil
• one small onion chopped
• 1 cup quinoa
• 2 cups water or broth
• 1/4 cup chopped pecans
• 1/4 cup raisins
• 2 tablespoons chopped fresh tarragon
• 1 tablespoon white wine vinegar
• sea salt to taste

In a 4 quart saucepan, heat olive oil over medium low heat. Add onion and saute` until soft and translucent.  Add quinoa to the pot and toss until coated with olive oil and onions are mixed in.  Pour in your water or broth.  Simmer until the liquid is absorbed and the quinoa is tender.  Just before taking the quinoa off the heat add raisins and tarragon.  The heat will plump the raisins and make the tarragon fragrant.  Toss with vinegar, sea salt and pecans before serving.