Happy Father’s Day to this guy!
That (as you may have guessed) is my dad, Tom, more commonly known to those in the immediate family as “the Toner.” Why? Well, many years ago his nickname was “Tommy Tutone,” (80s musical artist that brought us that “867-5309” song), which then evolved to “Two-toner,” which then became “Toner,” often preceded by “the” to account for the fact that he’s Kind Of A Big Deal.
Besides reading She Sings at the Table in his spare time, Dad is also a school-administration superstar and a culinary force to be reckoned with. He taught me all about the infield fly rule, attended more piano recitals than any person should ever have to, and bought me my food processor. So….thanks, padre!
Although he often shies away from my hippie food and gravitates toward dishes that involve more bacon, the Toner is a big fan of my Honey-Balsamic Quinoa Salad. I made him a batch today, in between bouts of bar exam study, and now I will of course share the recipe with you folks.
Honey-Balsamic Quinoa Salad (serves one dad for lunch for one work-week)
- 1 1/2 c. quinoa, cooked according to package instructions
- 1 c. quartered cherry or grape tomatoes
- 4-5 sliced scallions
- 1 c. sugar snap peas, chopped
- one cucumber, peeled, seeded, and diced
- about 1/3 c. sunflower seeds
- 1/2 c. extra-virgin olive oil
- 3 tbsp balsamic vinegar
- salt and pepper to taste (don’t be too stingy–remember this has to season the whole salad)
- 1 clove garlic
- 1 tbsp honey