Salads with fresh basil

En français ici.
Well since I planted it, my basil has been very happy in the new apt. Unfortunately, because the weather's been cold this spring, I've had to bring it inside at night (basil is very sensitive to the cold and it was getting some brown on the leaves) and the thing is, when it's inside it smells so good, I just want to put it in something and eat it!

Both D. and I are feeling a little under the weather and, although we had planned to make our final trip to IKEA yesterday, we decided to do some more low-key things around the house instead. I read the manual for my new oven and figured out what all the little symbols mean, wiped it down for dust (everything was very dusty during the construction here), and let it run for a 1/2 hour like the instructions said to do before using it. So, if we're lucky, I might actually get some Sunday Baking done for the first time in long while! I wasn't up to making anything complicated for lunch though, so I scrounged in the fridge and pulled out some leftovers, and then thought of that tempting basil and came up with this:

Red and White Quinoa Salad with Fresh Basil

(for 2 people)

• 1 cup cooked quinoa, cold (I actually used a mix of red, and white quinoa and bulgur, which I was surprised and thrilled to have found at the supermarket)

• 1/2-2/3 cup chopped fresh mozzarella

• 1/4 cup chopped sun-dried tomatoes (or to taste)

• a couple slices ham, cut into pieces

• 1 branch fresh basil, chopped (or cut with scissors over the bowl, which is much easier)

Mix together the ingredients with your favorite salad dressing and serve. I topped it with a balsamic vinagrette made with purple mustard (moutard violette), a sweet and spicy mustard prepared from grapes and black mustard seeds. Very delicious stuff.

The only downside is that D. feels guilty eating the basil while the plant is sitting there staring at us! ;-)