I write to you from Tucson, Arizona, where it is now “only” 99 degrees Fahrenheit outside, cooling down from what was likely a balmy high of 104. I’m here visiting family and taking in the general gestalt of the desert, where I lived for 18 years as a kid, but somehow appreciate so much more now. You don’t get sunsets and golden light like here anywhere else. And after marathoning Breaking Bad for the last few weeks (I know I’m late to the party, but yeah, it’s good), the desert seems even more cinematic, driving down the highway at 80 miles an hour with nothing but mountains, dust, and cacti on either side.
In any case, summer is felt loud and clear around these parts, and in summer I love these kinds of salads that can be a light dinner, a whole dinner, a lunch, an appetizer… and be as delicious cold as it is warm. This particular quinoa salad has a fantastic flavor, probably owing a lot to the fresh flavors of the corn, lemon and mint that play perfectly off the deep background flavor of butter and a hint of honey. And the fresh mint leaves throughout make the whole thing come together and sing. I devoured this warm for dinner, then ate it the next two days for work lunches, just cold out of the fridge. I probably don’t have to tell you that it would be a great potluck meal or side dish to bring too, and very easy to make a day ahead.
I hope everyone out there (at least those of you in the Northern hemisphere) are having a lovely summer so far, full of fresh foods and longer relaxing days. Do you have an all-time favorite summer salad?