Tag Archives: hazelnuts

Moroccan Quinoa Salad, a favorite

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I cannot count the number of times I’ve made this main-dish salad the day before a race, gobbled it up as my night-before meal, and then happily gone back for the leftovers in the hours after the effort was over. Though I’ve eaten so many kale and quinoa salad combinations over the years–and perchance you have too–this one is my personal favorite this past year. Originally adapted from Eat Grain and similar in many ways to this dish, I’ve changed up most of the ingredients and quantities, as I tend to, and now it is simply the kind of food I like to eat all the time, but especially when the weather begins to turn back to cool and the days shorten. Oof, I think we’re getting there.

 

Moroccan Quinoa Salad, serves 3-4 as a main dish
1 cup quinoa, rinsed and soaked
2 cups cooked garbanzo beans
1 large bunch kale, diced
1/4 cup toasted hazelnuts, roughly chopped
1/4 cup dried apricots, diced
1/4 cup raisins
2-3 Tbs. capers, rinsed and drained
a couple small handfuls of mint leaves, minced
salt as needed

Dressing:
2 Tbs. extra virgin olive oil
2 Tbs. apple cider vinegar
1 tsp. Dijon mustard
1-2 tsp. maple syrup or honey
1/4 tsp. black pepper
3/4 tsp. cumin
3/4 tsp. cinnamon
1/2 tsp. turmeric
1/4 tsp. cardamom
1/4 tsp. coriander
1/16 tsp. clove
1/8 tsp. nutmeg
splash of water, as needed to thin

  • A few hours before making, soak the quinoa in water and add a splash of apple cider vinegar. This will reduce some of the phytates, making its minerals more available and digestible. Then, drain and rinse the quinoa and add it to a small pot with 1 1/2 cups water. Bring to a boil, cover, and turn down to low. Cook for 20 minutes and then remove from heat and set aside to cool.
  • While the quinoa is cooking whisk together the dressing ingredients and chop or dice the nuts, kale, and fruit.
  • To a large salad bowl, combine the cooked and cooled quinoa, garbanzos, chopped hazelnuts, dried fruit, and capers. Then, to the top add the diced kale. Using a small amount to start, pour a little dressing on the kale and massage it gently with your hands, softening it up a bit. Then, use a spoon to mix the kale in with the other ingredients. To finish, top with the mint leaves, and add additional dressing and salt as needed.
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Apple, Fennel + Pomegranate Quinoa Salad

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For my birthday in May 2006, my college roommate and good friend gave me a paper bag full of apples. To this day, I  consider it to be one of the simplest and most thoughtful of gifts.

Though I tend to avoid using them in recipes (because I eat them all fresh), apples are my all-time favorite food and I tend to be persnickety about what a good apple tastes like. I have a slight obsession with the kind of apples that can’t be found in most grocery stores and with unique names like Zabergau Reinette, Poundsweet, and Sheepnose. There used to be an old-timer named Joe at the Corvallis market this time of year who would talk my ear off about the 100+ heirloom apple varieties in his orchard while handing me slices to taste, each with a different complex flavor. Basically, I looked forward to market day just to hear his apple stories.

 

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When I was working in Ireland several summers back, I traipsed around counting, weighing, and mostly eating berries all day but one of my highlights was the day Andy asked if I’d like a tour of the orchard. I practically jumped in the jeep before the words were out of his mouth. Prior to that, I toured a couple orchards in northern Washington during my experience at the farm & cooking school, Quilasascut. I was the nerdy annoying girl asking too many complex questions the day we visited the apple trees. And before that in pomology, my favorite class at UCD, we visited farmers who, like Joe, had orchards filled with hundreds of varieties. On our farm tours, we walked and talked, eating apples all the while.

Basically, I love any chance to follow farmers around all day letting them share some of their wisdom about apples.

 

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If ever I come into possession of a few acres to plant a gazillion ancient apple varieties, I might be on to a new calling. In the meantime, I’m trying to convince William to tear out all the worthless pretty flowering cherry trees in our front yard and replace them with apples. He’s basically the yard maintenance guy in this household and after all the work he put into those cherries this summer with no payout, he’s mostly convinced.

 

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Apple, Fennel + Pomegranate Quinoa Salad, serves 4

For this month’s Recipe Redux, we were asked to show what’s in our Plant Protein Power Bowls, or what I refer to as grain salads. Packed with protein, fiber and color, plant power bowls are trendy and delicious. William and I happen to eat some variation of a one-dish grain salad for dinner at least a couple times each week and have been since way before eating plant-based or from a power/Buddha/yoga/nourish/etc.-bowl became a thing. This one, with it’s seemingly interesting ingredient combination, came together out of what was on hand one evening–and because from previous experience, I love the caramelizy-sweet fennel, fresh sage and apple combination. The kale, quinoa, and baby lima beans just happen to be good additions and the pomegranate seeds provide a little festive something extra. I made this twice in a row and much to my dismay and delight, William (who avoids leftovers) took most of what was left for lunch. This little well-rounded salad was so good, colorful, and as I said, festive, that I might just be making it again for some of our upcoming holidays. Enjoy!

3/4 cup quinoa
1 1/2 cups water
1 1/2 Tbs. olive oil, divided
1/2 red onion, thinly sliced
1 small fennel bulb, thinly sliced
2 cups cooked baby lima beans (or other white bean)
2-3 cups finely chopped kale
1-2 Tbs. fresh sage leaves, minced
1 small apple, sliced thin
1/2 cup pomegranate seeds
1/2 cup roasted/toasted hazelnuts, coarsely chopped
1-3 Tbs. apple cider vinegar, use to taste
sea salt + pepper, to taste

  • Rinse and drain the quinoa and then place it, along with the 1 1/2 cups water in a small saucepan. Bring to a boil, lower the heat, cover, and simmer for 15-20 minutes. Set aside to cool.
  • In a sauté pan over medium-high, heat 1/2 Tbs. olive oil and then sauté the onion and fennel, about 5-8 minutes, until both are soft and golden. Remove from the heat and slide into a big bowl, along with the cooled quinoa, and lima beans.
  • In a small bowl, combine the chopped kale and remaining tablespoon of oil with your hands, gently squeezing the kale to soften it up a bit. Then combine it, along with the sage, sliced apple, pomegranate and hazelnuts, to the quinoa mixture.
  • Add 1-3 Tbs. apple cider vinegar, tasting as you go, and season with salt and pepper as needed.


summer quinoa salad with zucchini, eggplant, green beans + tomatoes

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Even though I am no longer a teacher, there is something about the beginning of the school year that gets me excited for a fresh start, eager minds, clean hallways, and a newly decorated classroom. And so it was when I walked the hallways of the elementary school I work with this last week. Even though I’ve been there all summer with my high school students managing the school garden, the teachers are back now and the place is slowly coming to life after its summer slumber. There are fresh new beginnings in the air.

At the same time, the internship I created for my students ended this week, and so marks the last time I will work with this particular summer program, as I too am beginning to close the chapter of my work in school garden education. It has been a journey and a learning experience, and I can say on the other end of three+ years, I’m glad I trusted my intuition in taking the risky position that is my job, as it didn’t start out being financially sustainable and there was much jostling back and forth with funding cuts and uncertainty in the in-between. And so it’s kind of ironic that now on the other side, I am choosing to walk away from the work not having the future months figured out, but with an awareness that I won’t know what comes next until I take this step.

Beyond all learning and experience I have gained from the actual work, maybe the biggest lesson I have learned since stepping in to the “real world” of work, is how to trust that feeling of needing to close the book and walk away, even as it has been enjoyable, safe, comfortable, and I’ve been part of an amazing and cohesive team.

 

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With all this in mind, I think it is fitting to share a recipe here that was first schemed up in the school garden surrounded by all the vegetables we were harvesting that day and adapted in the moment according to my students’ preferences. Each week of the summer, they have been cooking in the garden one afternoon and providing samples to their CSA customers utilizing whatever produce is in abundance that week. In this late summer season, everything is going full throttle and so this salad has a little of everything. There are random little pops of sweet like ground cherries balancing the creamy leeks and crunchy beans. There were a few hazelnuts leftover from another week that provided more texture, directly opposite of the squishier quality of the eggplant and zucchini. And there was a lemon in the fridge that needed to be used and from it, we all enjoyed the lemon-Dijon dressing. All in all, this became a showcase of all the summer vegetables and everyone that tried it–whether high school student or adult–loved it.

 

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summer quinoa salad with zucchini, eggplant, green beans + tomatoes, serves 4

1 cup quinoa

2 cups water

extra virgin olive oil

2 small leeks, thinly sliced

1 lb. green beans, sliced into 1-inch pieces

1 small zucchini, chopped into 1-inch pieces

1 cup ground cherries

1 cup cherry tomatoes, sliced in half

1/2 cup raisins

1/2 cup toasted hazelnuts, coarsely chopped or halved

Dressing:
2 tsp. Dijon mustard, preferably coarse grained

2 tsp. honey

juice from ½ a large lemon

2 Tbs. apple cider vinegar

2 Tbs. olive oil

sea salt & black pepper

  1. In a medium saucepan, add quinoa and 2 cups water. Bring to a boil and then cover and turn down to a simmer. Cook for 15 minutes or until all the water is absorbed. Set aside to cool.
  2. In a large sauté pan on medium-high heat, add a splash of olive oil, a generous pinch of salt and the leeks. Cook, stirring regularly until leeks are golden and crispy, about 5-7 minutes.
  3. At this point, stir in the summer squash. Cook for a few more minutes and then add the green beans. Cook a bit longer – just until the beans brighten up and lose their raw bite and the squash softens.
  4. Turn out into a bowl and stir in the ground cherries, tomatoes, raisins, hazelnuts, and cooked quinoa.
  5. Make the dressing by whisking together the mustard and honey. Add lemon juice, vinegar, and oil and whisk for about 30 seconds. Add salt and pepper according to taste.
  6. Pour the dressing over the salad ingredients and stir until everything is well mixed.

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