When I was the chef of a tiny restaurant in Atlanta, GA, this dish was the best-seller. Who can resist an fluffy, earthy grain, accented by the crunch of fresh summer vegetables, intensified by a rich and creamy, sweet and spicy puree?
You could use a variety of seasonal vegetables in this dish. I opt for colorful crisp peppers, plump fresh corn, and juicy tomatoes; the combination reminds me of those long, hot summer days my mom and I would spend at Sandbridge beach in Virginia. We would wake up early in the morning and pack a cooler full of goodies, like turkey pocket-sandwiches, black plums, and granola bars. Then we would head out as quickly as possible to beat the Saturday traffic and secure a prime spot on the sand. We would lounge all day, chatting, reading books, napping, jumping waves and getting smacked by a few too. When it would come time to leave (for us this meant five o’clock in the evening) we would gather our things and make a b-line to the local Farmstand to gather provisions for “din din”, as my mother so adorably referred to it (and still does). We would pick bushels of corn for boiling and buttering, meticulously select several ripe tomatoes that would find their way into din din’s salad and tomorrow’s pocket-sandwich, and gather handfuls of sweet red bell peppers destined for the grill. Summer at its best.
You could use a variety of seasonal vegetables in this dish. I opt for colorful crisp peppers, plump fresh corn, and juicy tomatoes; the combination reminds me of those long, hot summer days my mom and I would spend at Sandbridge beach in Virginia. We would wake up early in the morning and pack a cooler full of goodies, like turkey pocket-sandwiches, black plums, and granola bars. Then we would head out as quickly as possible to beat the Saturday traffic and secure a prime spot on the sand. We would lounge all day, chatting, reading books, napping, jumping waves and getting smacked by a few too. When it would come time to leave (for us this meant five o’clock in the evening) we would gather our things and make a b-line to the local Farmstand to gather provisions for “din din”, as my mother so adorably referred to it (and still does). We would pick bushels of corn for boiling and buttering, meticulously select several ripe tomatoes that would find their way into din din’s salad and tomorrow’s pocket-sandwich, and gather handfuls of sweet red bell peppers destined for the grill. Summer at its best.
For information on the nutritional/energetic properties of QUINOA, click here.
SUMMER VEGETABLE & QUINOA SALAD WITH MOLE PUREE & AVOCADO
4-6 servings This interesting grain salad is great as a supper side to meat or fish, but also serves as a hearty vegetarian dish on its own and a fabulous break from the typical lunch box sandwich. The mole puree is not necessary, but adds depth and complexity to the dish – not to mention, serving chocolate along aside ANYTHING is a good way to get kids (including the grown-up variety) to eat such a healthy, fiberful meal without fuss!
INGREDIENTS
1 cup dry quinoa, rinsed until water runs clear and drained in a fine mesh strainer
1 ¾ c water or stock
3 large multi-colored sweet peppers, such as purple, red and orange, cut into ¼” dice
3 ears fresh summer corn, shucked, rinsed, and kernels removed
1 pint Sungold tomatoes, halved
1 medium red onion, finely chopped
Sea salt to taste
¼ cup extra virgin olive oil
1 tablespoon freshly squeezed lime juice
½ cup finely chopped fresh cilantro or micro cilantro greens
Mole puree & sliced avocado for serving
DIRECTIONS
Bring water or stock to a boil in a small pot. Reduce heat and keep at a simmer until ready to use.
Rinse the quinoa: pour the grains into a fine-meshed strainer set over a large clear or white bowl and run water over it. Swish the grains around with your hand. Raise the strainer. If the water is clear and there are no bubbles, no more rinsing is needed. If the water is cloudy or sudsy, first check the grains closely and remove any twigs or other foreign matter. Return the strainer to the bowl and fill it with clean water. Rub the grains gently against the strainer. Lift the strainer and empty the bowl. Fill with fresh water and repeat until the water remains clear and there are no bubbles on the surface. (Red and black quinoa may bleed color, not to be mistaken with dirt or other impurities.) Allow quinoa to dry in strainer.
Toast rinsed and dried quinoa in a small saucepan (whatever you would use to cook rice) on medium-low heat, stirring constantly with a wooden spoon until a nutty aroma leaves the pan. Once the grain smells toasty (about 2 min or so), carefully pour the hot water slowly into the pan with the quinoa (do this slowly or it will boil over). Add a good pinch of sea salt. Reduce to a simmer over low heat, and cook for approximately 15-17 minutes, until water is absorbed. Fluff with a fork.
Fold in another pinch of sea salt, chopped vegetables, extra virgin olive oil, lime juice and cilantro. Adjust seasoning if necessary.
Serve warm or at room temperature along side the mole puree and slices of avocado.
“MOLE” PUREE
MAKES APPROXIMATELY 1 QUART
INGREDIENTS
3 seeded dried peppers, preferably ancho
1 large clove of garlic, green germ removed
¼ cup raw cocoa nibs
½ cup toasted pumpkin seeds
¼ cup sesame Tahini
¼ cup raw almond butter
¼ cup cocoa powder
¾ cup organic raisins
½ teaspoon freshly ground cumin
½ teaspoon freshly ground coriander
¼ teaspoon ground cinnamon
2 tablespoons raw agave nectar or raw honey, or to taste
2 tablespoons freshly squeezed lime juice, or to taste
Sea salt to taste
Almond oil or Extra-Virgin Olive oil to taste
DIRECTIONS
Place all ingredients except almond oil in a blender. Add enough hot filtered water to just cover the ingredients and let stand for 1 hour.
Blend on medium-low speed, adding more filtered water as necessary to achieve a thick sauce-like consistency.
Turn the blender on high and continue blending until completely smooth, 1-2 minutes.
Back on medium-low speed, slowly pour the almond oil through the feed hole in order to emulsify the mixture. Taste and adjust seasoning if necessary.
Transfer to a glass container, cover and store in the refrigerator for up to 5 days.
4-6 servings This interesting grain salad is great as a supper side to meat or fish, but also serves as a hearty vegetarian dish on its own and a fabulous break from the typical lunch box sandwich. The mole puree is not necessary, but adds depth and complexity to the dish – not to mention, serving chocolate along aside ANYTHING is a good way to get kids (including the grown-up variety) to eat such a healthy, fiberful meal without fuss!
INGREDIENTS
1 cup dry quinoa, rinsed until water runs clear and drained in a fine mesh strainer
1 ¾ c water or stock
3 large multi-colored sweet peppers, such as purple, red and orange, cut into ¼” dice
3 ears fresh summer corn, shucked, rinsed, and kernels removed
1 pint Sungold tomatoes, halved
1 medium red onion, finely chopped
Sea salt to taste
¼ cup extra virgin olive oil
1 tablespoon freshly squeezed lime juice
½ cup finely chopped fresh cilantro or micro cilantro greens
Mole puree & sliced avocado for serving
DIRECTIONS
Bring water or stock to a boil in a small pot. Reduce heat and keep at a simmer until ready to use.
Rinse the quinoa: pour the grains into a fine-meshed strainer set over a large clear or white bowl and run water over it. Swish the grains around with your hand. Raise the strainer. If the water is clear and there are no bubbles, no more rinsing is needed. If the water is cloudy or sudsy, first check the grains closely and remove any twigs or other foreign matter. Return the strainer to the bowl and fill it with clean water. Rub the grains gently against the strainer. Lift the strainer and empty the bowl. Fill with fresh water and repeat until the water remains clear and there are no bubbles on the surface. (Red and black quinoa may bleed color, not to be mistaken with dirt or other impurities.) Allow quinoa to dry in strainer.
Toast rinsed and dried quinoa in a small saucepan (whatever you would use to cook rice) on medium-low heat, stirring constantly with a wooden spoon until a nutty aroma leaves the pan. Once the grain smells toasty (about 2 min or so), carefully pour the hot water slowly into the pan with the quinoa (do this slowly or it will boil over). Add a good pinch of sea salt. Reduce to a simmer over low heat, and cook for approximately 15-17 minutes, until water is absorbed. Fluff with a fork.
Fold in another pinch of sea salt, chopped vegetables, extra virgin olive oil, lime juice and cilantro. Adjust seasoning if necessary.
Serve warm or at room temperature along side the mole puree and slices of avocado.
“MOLE” PUREE
MAKES APPROXIMATELY 1 QUART
INGREDIENTS
3 seeded dried peppers, preferably ancho
1 large clove of garlic, green germ removed
¼ cup raw cocoa nibs
½ cup toasted pumpkin seeds
¼ cup sesame Tahini
¼ cup raw almond butter
¼ cup cocoa powder
¾ cup organic raisins
½ teaspoon freshly ground cumin
½ teaspoon freshly ground coriander
¼ teaspoon ground cinnamon
2 tablespoons raw agave nectar or raw honey, or to taste
2 tablespoons freshly squeezed lime juice, or to taste
Sea salt to taste
Almond oil or Extra-Virgin Olive oil to taste
DIRECTIONS
Place all ingredients except almond oil in a blender. Add enough hot filtered water to just cover the ingredients and let stand for 1 hour.
Blend on medium-low speed, adding more filtered water as necessary to achieve a thick sauce-like consistency.
Turn the blender on high and continue blending until completely smooth, 1-2 minutes.
Back on medium-low speed, slowly pour the almond oil through the feed hole in order to emulsify the mixture. Taste and adjust seasoning if necessary.
Transfer to a glass container, cover and store in the refrigerator for up to 5 days.
1 comments:
M, this looks ridiculous. Gonna make it tonight!
Post a Comment