Multi-grain salad

   Feeding vegetarians always poses the problem 'what should I cook?' as I am always looking for something to surprise and satisfy the recipient. This time I also wanted a recipe that looked a little 'Christmassy' and 'summery' for them. And this recipe was a winner. I just love the way it looks and tastes. Pomegranates are available for a such a short period over summer, it is a perfect way to use them. I just love the colour they introduce to dishes.
   The dish serves about 4 - 6 but I found you can add extra to bulk it up and serve more. It comes with a carrot and harissa puree but I did not make it for our Christmas table.
   I made it again to take to a post wedding lunch, held on a really lovely sunny day (the pohutukawa was out and the gods were smiling). The great thing is the salad ingredients can be organised the day before and just assembled when needed.

The Pohutukawa is stunning this summer

Multi-grain Salad - Albion Canteen, Napier - as in Cuisine Issue #166 (p.50)
For the Salad (slightly adapted by me)
3 cups of cooked mixed grains (barley, farro, freekeh or quinoa or brown rice)
1 cup mixed toasted nuts and seeds (almonds, pumpkin and sunflower seeds)
1/3 cup chia seeds
4 tbsp preserved lemon finely chopped
4 tbsp cranberries (or chopped dates, apricots or currants - a mixture of all is lovely)
1 cup coarsely chopped Italian parsley ( only used a small amount as my parsley had gone to seed)
2 cups broccoli florets, blanched and refreshed in cold water - well drained
Gently mix altogether - add the following dressing until salad is well covered (I found I didn't need it all)
For a garnish I also added the seeds of 1/2 pomegranate - looks really nice with the green of the broccoli
Dressing
2 tbsp pomegranate molasses
1/2 cup red wine vinegar
zest and juice of one orange
200ml mild olive oil
Mix in a sealed jar

Stuffed Red Peppers

We still have the builders and painters here, banging, sawing, clanging away all day and the dust and mess just goes everywhere! I keep reminding myself it will all be worth it in the end. At the moment we are 'glamping' in the spare room, and luckily the kitchen is still fully functional.
Earlier on (once the builders had gone for the day) we liked to retreat into our (partly built) extension to relax and gaze out the new window (and of course the new view - am I getting old?).
Recently most of our lights were not working (turned out it was just a fuse, mmmmmm) and due to the disgusting weather outside things got a little dark inside a bit earlier than usual. I made some space amongst the builders tools and lit my Christmas present candle, perfect - it set off the quiet atmosphere beautifully while we enjoyed a wine and ate a dinner of Stuffed Red Peppers.Yum!
Red peppers are in season right now and therefore quite inexpensive, a good time to use them in your cooking. I really like them, especially baked and added to roast vegetable salads - so sweet and delicious.
This recipe was given to me by my cooking buddy, Elaine. She shares my enthusiasm for trying new recipes and swapping the ones that have worked well for us. Over the years we have spent many an hour together sharing and enjoying the fruit of our labours, with the odd glass of wine of course. We both love vegetarian food and this recipe is really filling as a main dish or a nice starter for a meat eaters dinner party, looks very fancy too!
Many dishes of this type use rice but this one is different - it uses Quinoa. I have mentioned this grain on my blog before. I am a great fan - as a grain it has highest protein content, is easy to cook and makes a nice change from rice or pasta. It is a little more expensive but well worth the investment. Wonderful with beetroot (see my June post - Quinoa & Beetroot Salad).
I have since played around a bit with this recipe. You can be as creative as you like as long as the flavour of the filling goes well with the red peppers. Today I saute`d diced eggplant and courgettes, threw in a can of Mexican Tomatoes, quick and so easy and was just as nice.  (I noted this week there is a new cookbook on the market called 'Cooking with Quinoa', might be worth a look).
I hope you enjoy this recipe,  thank you Elaine

Looks like a heart, must be good for you?

Stuffed Red Peppers  -  serves 4

4 red peppers cut in ½, remove seeds.

Spray with oil ( Dots Kitchen or olive oil)

Season with salt, pepper and a little Tuscan seasoning or anything similar (I used some Moroccan spice mix).

Put cut side up and roast about 10mins at 200°C

Cook ¾ cup quinoa

 Chop/dice 3 cups vegetables.  You can use red onions, courgettes, tomato and mushrooms - I used eggplant too. If you have more than 3 cups it doesn’t matter - the left over filling is great for a light lunch!

1 clove garlic - crushed

¼ cup flaked almonds

75gms feta, crumbled

Chopped parsley

Salt and Pepper and more Tuscan seasoning

Panfry the vegetables and garlic

Mix the rest of ingredients together with the cooked vegetables.

Stuff the peppers and reheat in a moderate oven for about 5 - 10 minutes until heated through

Serve with a green salad

Beetroot and Quinoa Salad

I love beetroot and this is another lovely way to serve a 'colourful and good for you' vegetable. It also includes a grain I use a lot now as it is tasty and nutritious (full of protein). This dish is also served a little differently (and dramatically) which makes a nice change from just a bowl of salad on the table.

Ruth Pretty is consistent with her great recipes, this one appeared recently in the Dominion Post. At Ruth's suggestion (instead of the beetroot) I am also going to try using craisins, pistachios, carrot, peas citrus zest, radish or cooked cubed pumpkin.

I served it at a vegetarian gathering but it would be just a nice at Christmas alongside ham and new potatoes!

Beetroot and Quinoa Salad

Serves 3-4 so double it for a crowd - it won't last long!

2 medium sized beetroot washed and stems trimmed

1/4 cup of water

3/4 cup of quinoa

1 1/2 cups of water

1tsp cumin seeds

1tsp (18) allspice berries (I used ground allspice)

2tbsp extra virgin olive oil

1/4 cup freshly squeezed lemon juice

1/4 cup mint leaves, thinly sliced or torn

1/4 cup chopped Italian parsley

1/4 cup thinly sliced chives

1tsp flaky salt

1/4 tsp freshly ground black pepper

 Preheat oven to 180 degrees Celsius. Place beetroot into a large piece of foil and add 1/4 c water and enclose tightly. Place on a roasting dish and bake for about 45-50 minutes or until beetroot is tender when pierced with a skewer - do not unwrap to pierce - the time will vary with the size of your beetroot. Remove from foil and cool. Remove skin by rubbing beetroot with your hands (I use gloves here!) Grate beetroot on the large holes of your grater. Place quinoa into a pot with the water, stir and cook on medium heat for about 10-12 minutes until the water is absorbed and grain is cooked. Turn heat off and leave with lid on for about 3-4 minutes, turn into a large bowl and fluff up with a fork. Place cumin and allspice on a medium to low heat and toast until fragrant - cool and tip into a mortar and ground with a pestle until finely crushed. Add spices, oil, lemon juice, herbs and S & P to quinoa, stir well to combine so it has a consistent beetroot colour. Refrigerate overnight or for at least 2 hours, remove from fridge 30 minutes before serving - you really want to serve at room temperature. 

(I sprayed the inside of another bowl and tipped in the salad, then pressed down lightly and covered before placing in the fridge overnight. To serve place plate on top of bowl and gently tip out to un-mould into a pudding shape).

Beetroot and Quinoa Salad

I love beetroot and this is another lovely way to serve a 'colourful and good for you' vegetable. It also includes a grain I use a lot now as it is tasty and nutritious (full of protein). This dish is also served a little differently (and dramatically) which makes a nice change from just a bowl of salad on the table.

Ruth Pretty is consistent with her great recipes, this one appeared recently in the Dominion Post. At Ruth's suggestion (instead of the beetroot) I am also going to try using craisins, pistachios, carrot, peas citrus zest, radish or cooked cubed pumpkin.

I served it at a vegetarian gathering but it would be just a nice at Christmas alongside ham and new potatoes!

Beetroot and Quinoa Salad

Serves 3-4 so double it for a crowd - it won't last long!

2 medium sized beetroot washed and stems trimmed

1/4 cup of water

3/4 cup of quinoa

1 1/2 cups of water

1tsp cumin seeds

1tsp (18) allspice berries (I used ground allspice)

2tbsp extra virgin olive oil

1/4 cup freshly squeezed lemon juice

1/4 cup mint leaves, thinly sliced or torn

1/4 cup chopped Italian parsley

1/4 cup thinly sliced chives

1tsp flaky salt

1/4 tsp freshly ground black pepper

 Preheat oven to 180 degrees Celsius. Place beetroot into a large piece of foil and add 1/4 c water and enclose tightly. Place on a roasting dish and bake for about 45-50 minutes or until beetroot is tender when pierced with a skewer - do not unwrap to pierce - the time will vary with the size of your beetroot. Remove from foil and cool. Remove skin by rubbing beetroot with your hands (I use gloves here!) Grate beetroot on the large holes of your grater. Place quinoa into a pot with the water, stir and cook on medium heat for about 10-12 minutes until the water is absorbed and grain is cooked. Turn heat off and leave with lid on for about 3-4 minutes, turn into a large bowl and fluff up with a fork. Place cumin and allspice on a medium to low heat and toast until fragrant - cool and tip into a mortar and ground with a pestle until finely crushed. Add spices, oil, lemon juice, herbs and S & P to quinoa, stir well to combine so it has a consistent beetroot colour. Refrigerate overnight or for at least 2 hours, remove from fridge 30 minutes before serving - you really want to serve at room temperature. 

(I sprayed the inside of another bowl and tipped in the salad, then pressed down lightly and covered before placing in the fridge overnight. To serve place plate on top of bowl and gently tip out to un-mould into a pudding shape).