A week ago I bought the smallest watermelon I could find at the farmer's market. It was about twenty pounds. So now the daunting task of using the whole fruit before it goes bad. I'm experimenting with watermelon salsa recipes; I brought slices of it to a potluck; I'll probably try making a simple smoothie I hear is popular in Greece: tossing watermelon in a food processor or blender, blending, then serving on the rocks with a mint garnish.
I have also made a dish inspired by tabbouleh, a watermelon and quinoa salad. The watermelon adds a light sweetness; the lemon gives a wonderful citrus zip. As opposed to traditional tabbouleh, this salad is both gluten and wheat free and more friendly to those who are lactose intolerant, since it uses goat cheese rather than cow's milk.
Watermelon Quinoa Salad
1 c. water
1/2 c. quinoa
1 1/2 c. watermelon
2/3 cup coarsely chopped flat-leaf parsley
2 green onions, thinly sliced on the bias
1 T. plus 1 t. olive oil
2 t. finely grated lemon zest, plus 2 T. fresh lemon juice
2 ounces chevre
1/4 t. salt
1. Rinse the quinoa. Put quinoa and water in a pot and bring to a boil. Turn burner to lowest heat. Cover and cook 15 minutes. Once cooked, let cool.
2. Toss all ingredients minus chevre in a bowl. Crumble the chevre and gently fold in.