My mom and I sat at the farm table this morning planning this week’s holiday meals. There is ham, turkey, prime rib and likely a roast to be served up in the coming days. Last night we had steak for dinner, good steak of the homegrown variety. I failed to mention to the family that I haven’t had meat since Thanksgiving, and the steak was enough to last me for the next couple months. I don’t strictly avoid meat, but it’s never been my thing and I tend to partake in small amounts, infrequently. The stretches in between have grown wider in the last couple years and this being the case, I’m generally put on vegetable duty for family meals. I’m happy to have all the holiday sides for the planning, so there will be the full spectrum of winter roots and greens putting on their best show this week.
The Recipe Redux folks asked us to share a peak into the cookbooks we’re using, so this salad is from a current favorite that gets much use. Green Kitchen Stories(UK)/Vegetarian Everyday(USA) absolutely reflects my style of eating (and William’s too, as long as meat makes an appearance in his diet semi-regularly). It is written by the Swedish/Danish couple, David and Luise, of the lovely Green Kitchen Stories blog. Their recipes are the inspiration behind many a meal in our home, whether it be via their cookbook, blog, or instagram feed. They’ve also recently released a second cookbook, Green Kitchen Travels, and it’s super-duper on my Christmas wish list. This meat-free(!) Chorizo & Quinoa Salad is perhaps the most time-consuming of recipes I’ve made in their book, and its super-packed with feel-good-tasty-nutritiousness that we could all use this time of year.
I made up a big batch of this salad before making the trek across the state to visit the family, and though I get a lot of flack for being oh-so-health-nutty ’round these parts, these people also like to eat my salads and approvingly devoured every bit of the simple Mushroom, Tomato, and White Bean Stew I made for this evening’s dinner. I do like Chorizo if it’s of the small-batch made, not wrapped in plastic sketchy supermarket sort, and this salad would definitely be excellent with the real deal instead. I’m not at all into fake meat so endorsing a homemade vegan chorizo means David and Luise are truly on to something. If you’ve extra time on your hands in the next few days or your holiday meals need a hefty dose of antioxidants, this is your dish. I changed up the original recipe quite a bit, adding in wintry broccoli, broccoli sprouts, turnips, pomegranate and garbanzo beans in lieu of the original fruit, vegetable, and bean mixture. The chorizo makes it super tasty and balances out the stronger brassicas and mustard dressing. Perhaps, if you’re anything like me, this will be a welcome reprieve from the many heftier meals that will be had in this season.
Chorizo + Quinoa Salad, adapted from Vegetarian Everyday. Serves 4-6
Scant ½ cup sundried tomatoes, rinsed
½ cup cashews, toasted
¼ cup hazelnuts, toasted
2 leeks, diced
2 green chili peppers, diced
6 unsulphured dried apricots, finely chopped
2 sprigs of oregano, leaves picked and chopped
1 cup brown rice flour
1 Tbs. xanthan gum
1 Tbs. ground flax seeds
3 Tbs. extra virgin olive oil
4 ½ cups vegetable stock
2 tsp. olive oil, for frying
1 cup quinoa
3 medium turnips, chopped
Seeds from one pomegranate
One bunch broccoli florets
4 leeks, diced
2 cups cooked garbanzo beans
1 cup broccoli sprouts, more or less to taste
¼ cup extra virgin olive oil
Zest and juice of ½ a lemon
3 Tbs. hot English mustard
A few sprigs of oregano, to garnish
To prepare the chorizos, combine the sundried tomatoes, cashews, hazelnuts, leeks, chili, and apricots in a food processor. Pulse until finely chopped. Add the oregano, rice flour, xanthan gum and flaxseed and pulse until everything is combined. Add the olive oil and ¼ cup water and pulse until a dough is formed. It should be easy to handle and form into a sausage shape.
Divide the dough into 5 equal parts. Roll each piece into a sausage, place on a piece of cheesecloth, roll up and tie both ends firmly with a piece of twine.
Bring the vegetable stock to a boil in a large, wide saucepan. Lay the chorizos in it and let them boil for about 45 minutes. Next, carefully remove the cheesecloth from the boiled chorizos. Heat the olive oil in a frying pan on medium-high heat and fry the chorizos until they are nicely browned all over.
In the frying pan, next lightly sauté the leeks and turnips until just tender. Toss in the broccoli florets for a minute or so to soften. Transfer them to a large serving bowl.
Next, prepare the quinoa salad. Place 2 cups water, the quinoa, and a pinch of salt in a heavy saucepan. Bring to a boil, lower the heat, and simmer for 15-20 minutes. Set aside to cool. Slice the fried chorizos.
Whisk together the dressing ingredients in a small bowl. Add the quinoa, remaining vegetables, pomegranate seeds, beans and chorizo to the serving bowl. Pour about half the dressing over and toss until everything is well coated. Add more dressing, as necessary. Garnish with oregano and serve.