Side-swiped

Let's face it, sides can sometimes steal the show. And in our house, they also make fabulous lunchbox fillers the following day, which makes me love them all the more (it's October, and I'm fed up of packed lunches already...) In fact, the first of the two dishes in this post is being enjoyed by my children on the blacktop right now. Why, they are probably just now extolling the virtues of the mother who cooked it and packed it for them. I'm sure that's what they are doing.

These two sides are scene-stealers for sure - the first because it contains pesto, so duh! And because it is incredibly easy to make, can be served hot, warm, room temperature or cold, keeps for a while in the fridge and tastes just as delicious however and whenever you serve it. Come on! What more could you want. The second is a scene-stealer because it is just so pretty, has all the health benefits afforded by quinoa AND tastes good. The first recipe comes from a great cookbook called Delia Smith's Summer Collection. Delia is kind of the Julia Child of the UK, except that the UK is fortunate to still have her in their midst, and she is still cooking. The second recipe came from the deep dark recesses of my imagination.

Pesto Rice
Serves 8 as a side

arborio rice, measured to the 1 pint level in a measuring jug/pitcher
1 11oz container of ready-made pesto
2 pts of hot vegetable stock
6 green onions (spring onions), finely sliced
juice of 1 large lemon, or 2 small

1. Measure rice into a jug, then add about 1/4 of the pesto to the rice and stir to coat the grains.
2. Tip the mixture into a large saucepan.
3. Measure hot vegetable stock in the same jug, and then add that to the saucepan.
4. Stir together and bring mixture to the boil, then put the lid on, turn the heat down to low, and let it simmer (WITHOUT OPENING IT) for exactly 20 minutes.
5. As soon as the timer goes, open the saucepan and add green onions, lemon juice and the rest of the pesto. Mix together and serve at desired temperature (my favorite is probably room temp).

Mediterranean Quinoa
Serves 8 as a side

1 cup quinoa
2 cups water
1/2 red onion, finely chopped
1 large green bell pepper, finely chopped
1/2 cup pitted kalamata olives, chopped
1/2 cup crumbled feta cheese
1/2 cup chopped fresh parsley
1/4 cup snipped fresh chives
2 TBSP balsamic vinegar
1/4 cup olive oil
1 tsp ground mustard
1/2 tsp black pepper

1. Cook quinoa in water according to directions (should be no water left when it is done), then allow to cool in a large bowl on counter.
2. Make dressing: whisk together balsamic vinegar, oil, ground mustard and black pepper.
3. When quinoa is no longer hot, mix all ingredients together and stir in dressing until combined.