Quinoa with Raspberries - salad or meal - enjoy it your way.

Just picked up fresh and juicy raspberries from the Farmer’s Market; they were too tempting to leave behind so bought a whole basket. Next challenge was to use them before they start to mold. With some help from fresh basil and coriander leaves from my herb garden, roasted walnuts, and a dash of fresh lemon juice and walnut oil, created a visually delighting and tasty summer meal to enjoy on the patio!

Take half a cup of whole quinoa and boil it with a cup of water. Simmer until all water is absorbed.  Finely chop quarter cup of basil leaves and a tablespoon of coriander leaves. Toast half a cup of walnuts. Fold the basil and corainder leaves into the cooked quinoa. Add toasted almonds.  Sprinkle salt and pepper.  Drizzle a tablespoon of Walnut Oil and fresh juice of a medium-sized lemon. Toss it together and serve it warm. Savor the looks and smells. Enjoy as a salad or a whole meal!

Happy Independence Day.

When I visited Athens few years ago, I was pleasantly surprised with the influence of Greek cuisine on Indian preparations. It was obvious that India had assimilated ideas from everyone who traversed or touched its borders and Alexander the Great was definitely instrumental in introducing the Greek cuisine to India.

Similar is the story of American cuisine. As multitudes of cultures assimilate into American diaspora, they bring with them their foods and are now influencing the American cuisine.

So as you celebrate Independence Day and try to stay cool and hydrated with a simple cucumber and tomato salad or relish a mint-yogurt raita or grill eggplants to use in Baingan Bhartha, a definite relative of Baba Ghanoush, or just roast peppers, or make Bamiya style okra curry or Indian style Garbanzo beans curry, remember the roots of these dishes and thank all the people who have came to this country and added layers to this great melting pot. Happy Independence Day!