How’s that for a mouthful of a title? Last night’s dinner was just a vague idea in my mind that I kind of made up as I was going along. I started with a basic kid-friendly dish that I wanted to use–a slight variation of a vegetable croquette recipe from Super Foods for Babies and Children and expanded my meal idea from there. While visiting with my sister-in-law last weekend she told me about a watermelon salad with fresh basil she’d sampled at Whole Foods. I thought I’d like to try to make something similar so at first that was my plan. Then I realized we wouldn’t have a protein in the meal, so thought I’d try to make the watermelon salad with quinoa and beans. It sounds like a weird combination, but it worked. I actually had the leftover salad, cold, for lunch today, and liked it even better than I did last night. The flavors really developed overnight and it was delicious. It would be a great cold salad to bring on a picnic or to a potluck.
If I ever have a meal with a lot of busy-work type prep, like chopping vegetables and such, I try to start it early so I don’t have to do it all at once. I started the croquettes while Meghan was napping so all I needed to do at dinner time was bread and saute them.