eat local challenge journal day 2

day two of kanu hawaii's eat local challenge started off with a simple breakfast of kula strawberries with meadow gold low fat cottage cheese, and a piece of whole wheat toast from maui maid bakery. lunch was even easier, leftovers from eat local challenge day one dinner. tonight's dinner was a variation of the spicy quinoa, cucumber and tomato salad featured in the july 13, 2010 issue of the new york times. the below is my adapted recipe trying to use all local ingredients. unfortunately i don't think there are any local companies that produce quinoa. i prefer using japanese cucumbers and grape tomatoes because they add less moisture to the dish, but any type of tomato or cucumber will work

1 cup quinoa
2 cups water
2 ho farms japanese cucumbers diced
1 small red onion finely minced (kula sweet onion, local option)
1 small container of hamakua springs grape tomatoes
2 jalapeños, seeded & finely chopped
1/2 cup chopped cilantro, plus several sprigs for garnish
2 tablespoons fresh lime juice
1 1/2 Tbsp red wine vinegar
2 Tbsp extra virgin olive oil
salt
surfing goat dairy feta cheese crumbled for garnishing

1. place one cup of quinoa medium sauce pan and lightly toast. add two cups of water and cover. i cook quinoa like rice, no stirring needed. you can tell the quinoa is done when the germ separates from the seed. the germ looks like a tiny curl. cook time is between 12 - 15 minutes.

2. meanwhile, place the finely diced cucumber in a colander, and sprinkle with salt. (i used alae salt as the local alternative.) toss and allow to sit for 15 minutes. rinse the cucumber with cold water, and drain on paper towels.

3. combine the onion, tomatoes, cucumber, jalapeños, cilantro, vinegar, lime juice and olive oil in a bowl. typically i don't add any salt because the cucumbers retain a lot of the saltiness. once the quinoa has cooled to room temperature i add the quinoa and cilantro. toss together, and taste and adjust seasonings. serve garnished with feta cheese and cilantro sprigs.