I am a creature of habit. I also like to try new things. Somewhere in that mix I have found a balance - especially when it comes to recipes. A new dish must only have a limited number of new components mixed in with ones that I know that I like for me to be enticed to try it. It was this strategy that helped me take the leap into the world of quinoa.
As I mentioned before, my daughter's health issues was the reason I began my quest searching for recipes that did not contain wheat. This is one of the first ones that I had come across that I also thought had enough appeal to be able to present it at the dinner table. The quinoa I purchased was from Truroots and this recipe was located on the back of the package. Oranges are always welcome, as well as cranberries and fresh thyme is something I have been adding to meals for some time now. The recipe originally called for this dish to be served cold but I like it hot/warm as well.
My son does not like pecans so I have resorted to placing a bowl of pecans in the centre of the table and each of us can add as much or as little as we like. I also have a bowl of thyme to serve as additional garnish/topping. Thyme has been a staple in my herb garden for a few years now and I have found that it holds up well even under the snow. This discovery was made when I had a craving (yes me) and dug some out in the middle of a February blizzard. The largest bowl in the middle of the table is the one with the orange segments. I always make extra and it is the main ingredient that made this dish a hit and a repeat recipe by unanimous vote!
Segmenting an orange is easy and messy. For those who have never done this go to http://www.youtube.com/watch?v=kQr9QQLtBU0 or google "how to segment an orange" and there are a few great videos that can walk you through the process. Just make sure that you do this over a large bowl to catch all the juices. I also use only the thyme leaves in this recipe. The easiest way to do this is to pinch the top of the stem with one hand and with the other hand place your thumb and finger just below and slide downward, pushing all the small leaves down to the bottom. It's a lot faster than pulling them off. Pecans can be toasted ahead of time and stored in a container. I bake mine at 350 degrees for exactly 6 mins and let them cool on the baking sheet.
The quinoa carries all these flavours very nicely and I like to serve this as a hot/warm side to either chicken or fish. Enjoy!
Quinoa Cranberry Pecan Salad
by Truroots
1 cup cooked quinoa, cooled to room temperature optional
2/3 cup dried cranberries
2/3 cupped chopped pecans, toasted
juice of 1 orange
2 tablespoons extra virgin olive oil
zest of 1 orange
3 teaspoons fresh thyme leaves
¼ teaspoon salt
Once quinoa has cooled add cranberries and toasted pecans.
Whisk together orange juice, olive oil, orange zest, thyme and salt. Pour dressing over quinoa and mix well.
To toast pecans bake at 350 degrees for 6 minutes, remove from oven and let cool on baking sheet.
(Can serve with additional fresh orange slices on top, may also add grilled chicken marinated in orange juice, olive oil, garlic and fresh thyme or baked salt and pepper fish)
No comments:
Post a Comment