Friday, 15 March 2013

Carrot, Parsley & Quinoa Salad with Sunflower Seeds

This isn't a terribly local salad, I have to admit; especially at this time of year. We're definitely heading into the time when things can get sparse - carrots are around at the moment, and greenhouse cukes, but the herbs won't be local until about midsummer, and there will be a gap in the carrot supply before then anyway. Quinoa, as already noted, is not local. Sunflower seeds should be local, but good luck with that.

4 servings
30 minutes prep time, plus 2 hours to cook and cool the quinoa

Cook the Quinoa:
1 cup mixed white & red quinoa
1/2 teaspoon salt
1 2/3 cups water

As ever, I much prefer to do this in a rice cooker. Dump it all in, turn it on, come back when it's done.

It can also be cooked on the stove in a pot, but will take much more watching. Expect the quinoa to be cooked in about 20 minutes to half an hour.

Either way, let the quinoa cool completely before proceeding. 

Make the Dressing:
the juice of 1 lemon
3 tablespoons olive oil
1 teaspoon Dijon mustard
1/2 teaspoon freshly ground pepper
1/2 teaspoon salt

Mix the above ingredients well, in a small bowl or a jam-jar, and set the dressing aside. 

Make the Salad:
2/3 cup sunflower seeds
2 large carrots (2 cups grated)
1 cup finely chopped parsley
1/4 cup finely minced chives
2 tablespoons finely minced fresh dill (optional)
1 small greenhouse cucumber (or 1 cup chopped)

Toast the sunflower seeds in a dry skillet over medium high heat. Stir frequently, and when they are nicely browned, turn them out onto a plate to cool.

Peel and grate the carrots. Wash, drain well, and chop the parsley finely, and do the same with the chives and dill. Chop the cucumber into fairly fine dice.

Mix all these ingredients with the quinoa, and toss with the dressing. You may wish to leave the sunflower seeds out and pass them with the salad, especially if you expect leftovers. That way they will stay crunchy for the next time the salad is served.

Last year at this time I made Chocolate-Beet Cake and Chocolate Custard Frosting.

1 comment:

Magnolius T. said...

I want to try a Gozleme.