Lately, I have been posting a lot of recipes of the sweet toothed kind. Partly due to the fact that whenever I make something savoury it's usually for dinner and by the time it's ready I'm already 'hangry' (yes, you should see me). And to be frank, photographs of empty plates aren't that appealing. However, this is a special recipe dedicated to a very special friend of mine. It's her birthday and this post is sort of part of her present. It's summer and there's two things I love about that: all the fresh local produce available and being able to eat outside. With this bowl of quinoa salad I'm making use of both of these factors. It's cram packed with loads of seasonal veggies (and even some self-harvested chard from the balcony) and it's easily transported in glass jars to your next picknick in the park. Take whatever seasonal veggies you have at disposal and be creative!
for 4 - 6 servings
prep time: 30 - 45 minutes
- 350 g quinoa ( + 700ml water)
- 1 pepper
- 1/2 cucumber
- 2 corn cobs
- 2 handful of cherry tomatoes
- a bunch of parsley
- a few sprigs of mint
- a few springs of verbena
- 2 - 3 bundles of chard
- 1 tbsp coconut oil
- 1 tbsp balsamic vinegar
- 2 tbsp maple syrup
- 2 - 3 handful of cashews
- 1 tbsp maple syrup
- 1 orange
- 4 tsp tahini
- 3 tsp apple cider vinegar
- 1 tbsp olive oil
- optional: some feta cheese, orange slices
1. Bring the water for the quinoa (700ml) to a boil and add some salt. After washing the quinoa in cold water, add to the boiling water. Simmer for 25 minutes.
2. In a second saucepan bring some water to the boil for the corn cobs. Add the corn and some salt and let simmer for 25 minutes.
3. In the meantime chop the pepper, cucumber, tomatoes in small dices. Chop up all the fresh herbs. Place everything in a big bowl.
4. Wash the chard and cut into small pieces. Place a pan on medium heat, add the coconut oil and when it's hot, toss in the chard. Simmer until it reduces in size. Add the balsamic vinegar and maple syrup and caramalise for a 1-2 minutes on high heat. Add to the other veggies in the bowl.
5. In the same pan add the cashews and maple syrup. Caramalise for 1 - 2 minutes on high heat. Put aside.
6. By now the corncobs and the quinoa should be ready. If the quinoa hasn't absorbed it all, drain the remaining water. Add the quinoa to the veggie bowl. Rinse the corn cobs in some cold water so you don't burn yourself. Cut them in half, and resting the cut side on a chopping board cut off the corn on the sides. Add to the bowl.
7. To make the dressing, squeeze the juice from half an orange, mix with the tahini, olive oil and apple cider vinegar. Salt and pepper to taste.
8. In the big bowl, mix all the ingredients together and depending on your taste season with some extra salt and pepper to taste. Sprinkle on some of the caramelized cashews and serve with some feta and orange slices, if you like.
Thank you to my dear friend from Kilda Nordic Interior for providing these beautiful bowls.