Posts Tagged With: quinoa

Spiced grains, almonds, labne and currants

Our friend Caroline had been to Drake Eatery in Bondi and said you MUST go there and have the grain and seed side dish. She said you probably wouldn’t order it if you didn’t know about it, so please order it and tell me what you think… So of course we did, and we loved it, and now order it every time we go there because it’s such a great place, and the salad is a total winner.

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So I’ve been wondering for ages how to replicate it.

We were invited to a friend’s birthday at his home two days ago on the 1st January (HB PH!) and I suggested I would bring a salad. What a perfect salad to bring, I thought, if I could find out what they put in it? So I consulted the oracle and found, several pages in, a salad recipe that sounded EXACTLY like the one I was looking for! So there it was, on the Food To Love website, brought to you by the Australian Women’s Weekly! So no disrespect to Drake, but I reckon this is where they got their idea…

Mediterranean Grain Salad aka Drake’s spiced grains, almonds, labne and currants

Ingredients

  • 3/4 cup brown rice
  • 1/2 cup french-style small green lentils
  • 1/2 cup quinoa
  • 1 cup (250ml) water
  • 1 small red onion
  • 1/2 cup currants
  • 1 cup flat-leaf parsley leaves
  • 1 cup coriander leaves
  • 1/4 cup lemon juice (1 lemon)
  • 1/3 cup olive oil
  • 2 tablespoons pepitas (pumpkin seeds)
  • 2 tablespoons sunflower seeds
  • 2 tablespoons pine nuts
  • 1 teaspoon cumin seeds
  • 1/2 cup flaked almonds
  • 1 cup (280g) labne
  • 1 1/2 tablespoon honey

Steps

  1. Wash the rice and lentils, separately, drain and then cook in large saucepans of boiling salted water for 20 minutes or until tender, then drain and rinse well in cold water.
  2. Wash the quinoa and drain, and then tip in to a small saucepan with the cup of water and a sprinkle of salt and bring to the boil. Reduce heat to a simmer, and cover for 10 minutes until tender. Drain.
  3. Roast pepitas, sunflower seeds and pinenuts together on an oven tray (keep the cumin seeds and flaked almonds all separate on separate pieces of foil), in a 180°C oven for 8 minutes, stirring half way through.
  4. Peel the onion and finely chop. Squeeze lemon juice. Wash the herbs, dry them and chop the leaves.
  5. Combine the cooked rice, lentils and quinoa in a large bowl. Add the chopped onion, pepitas, sunflower seeds, pine nuts, currants, herbs, juice and the olive oil and stir well.
  6. Stir the cumin seeds into labne in a small bowl.
  7. To serve, top salad with spoonfuls of labne, drizzle with honey and scatter with the flaked almonds. (At school we would omit the almonds).

Tips

Labne is drained yoghurt. You can make it at home, straining Greek yoghurt through cheesecloth in the fridge for 3 days, or you can buy it at Kemeny’s or Harris Farm like I do!

 

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Quinoa tabbouleh with poached eggs

White quinoa is the most common variety, but red quinoa is also available and has a nuttier flavour. They can be used interchangeably. Quinoa is a fabulous alternative to grains and is gluten-free.

ourkitchengarden.net

Fresh from the garden: basil, parsley, lemons, mint, cucumbers, tomatoes
Recipe source: Melissa
Serves: 4 or 24 tastes 

Equipment:

  • Stockpot with lid
  • Measures: cup, ½ cup, tablespoon, teaspoon, ¼ teaspoon
  • Wooden spoon, fork, teaspoon
  • Salad spinner
  • Microplane zester
  • Citrus juicer
  • Chopping board & knife
  • Peeler
  • Bowls – large, medium& 4 small
  • Measuring jug
  • Serving bowls
  • Deep-sided frying pan
  • Tea towel

 

 

 

 

Ingredients:

Cook quinoa:

  • 1 cup quinoa
  • 1½ cups water
  • 1 teaspoon cooking salt

Make tabbouleh:

  • 4 large handfuls of parsley (about 2 cups when chopped)
  • 1 large handful mint leaves (about ½ cup when chopped)
  • 1 large handful basil leaves (about ½ cup when chopped)
  • 1 teaspoon flaked salt plus extra
  • ¼ teaspoon freshly ground black pepper
  • 2 lemons
  • 1 medium cucumber
  • 2 medium tomatoes
  • ½ cup extra-virgin olive oil
  • 4 fresh eggs

What to do:

  • Toast quinoa in a stockpot over gentle heat, stirring frequently until fragrant for about 6 minutes. Add the water and 1 teaspoon salt and bring to a boil. Reduce heat to medium-low, cover, and simmer until grains are tender, about 15 minutes. Remove from heat and let stand, covered, for 10 minutes, then fluff with a fork and let cool to room temperature.
  • Wash, spin dry and pick the leaves from the stems of the herbs and coarsely chop.
  • Zest one lemon then cut both lemons and squeeze through the citrus juicer to yield about 4 tablespoons juice.
  • Peel the cucumber, cut in half lengthways and scrape out the seeds with the teaspoon. Wash the tomatoes and wipe dry, then cut the cucumber and the tomatoes into small dice about ½cm square.
  • Add all the ingredients to the large bowl, measure the olive oil and pour into the bowl, mixing thoroughly to combine.
  • Meanwhile, to poach eggs, fill the medium sized frying pan 5cm deep with water and bring to a simmer. Carefully crack an egg into a small bowl without breaking it and then gently slide into the water one at a time until all four are in the water. Let the pan sit for 4 minutes at a bare simmer.
  • Divide the tabbouleh amongst serving bowls and using the slotted spoon, scoop up an egg, drain it quickly on a clean tea towel and pop on top of each bowl. Sprinkle with salt and serve!

ourkitchengarden.net

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Rose Elliott’s warm beetroot and quinoa tabbouleh

Rose Elliott is a British vegetarian cookery writer. She first became a vegetarian at the age of three and has since written 55 books on vegetarian cookery.

 Fresh from the garden: lemon, beetroot, onions, parsley

 

Equipment:

  • Scales
  • Sieve
  • Saucepans & lids – med, large
  • Chopping board & knife
  • Peelers
  • Bowls – 2 large
  • Grater
  • Salad spinner
  • Citrus juicer
  • Measures – tablespoon
  • Serving bowls
Ingredients:

  • 125g quinoa
  • 2 tablespoons olive oil
  • 2 large red onions
  • 2 tablespoons balsamic vinegar
  • ½ a lemon
  • 2 small raw beetroot & any small leaves
  • A handful flat-leaf parsley
  • Salt and freshly ground black pepper

What to do:

  • Put the quinoa in a sieve and rinse thoroughly under the cold tap, then put into a saucepan with 300ml water and bring to the boil. Cover and leave to cook slowly for 18 minutes. Remove from the heat and leave to stand, still lidded, for 5 minutes.
  • Meanwhile peel, halve and finely slice the onions. Warm the olive oil in a roomy saucepan, put in the onions, stir to coat with the oil, then cover and leave to cook gently for 10 minutes, or until very tender.
  • Wash, peel and chop off the beetroot leaves. Carefully grate the beetroot to yield about 200g. Wash and spin-dry the small beetroot leaves & parsley and chop the leaves coarsely. Juice the half lemon.
  • Stir the balsamic vinegar into the onion, let it bubble, then remove from the heat and add the quinoa, 2 tablespoons of lemon juice, beetroot, parsley and plenty of salt and freshly ground black pepper to taste.

 Notes: What is quinoa? Are beetroot leaves edible? What is balsamic vinegar? Where does the name tabbouleh come from?

 

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March 22nd 2012

Well hello there! Harmony Day in the Cottage kicked off this week with a recipe for Harmony Carrots – our freshly dug carrots roasted with a little honey, olive oil and thyme… we’ve also been harvesting parsley, basil, mint, cucumber and tomato for the Quinoa Tabbouleh; still pounding basil for our warm salad of Roasted Pumpkin with Pesto & Goats’ Cheese; flexing our muscles for the Pizza with Radicchio & Thyme; and squishing into long, thin worms the Rosemary & Thyme Grissini to dip into Roasted Eggplant Relish… so as you can see we’ve been working the students – and volunteers as well!

Last week saw the children rolling pasta too and we have here some lovely shots of the classes – truly awe-inspiring work from our dedicated cooks… it really amazes me that time and time again the children put up fabulous dishes that are delicious and creative and also find time to pack away and help clear! I can’t believe sometimes that we manage to achieve what we do in the time that we have… Also illustrated here are the empty bowls of Radicchio, Gorgonzola & Pine Mushroom salad that got gobbled up in no time – truly grown up flavours?

And we’ve had even more new volunteers come to support us – I can’t stress enough how valued you all are & how the program benefits so much from your presence… thank you! And to all those considering coming along… yes, it can be daunting and chaotic at times (!), but is so much fun, AND you get to eat together at the end! And I’ve not yet had a group NOT put a delicious bowl or plate of something fab up yet.

And with that, hope to see you soon… Melissa

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