Being totally new to this Grain Revolution, I have to adhere to my philosophy of foods I don’t eat or don’t know……..work on the recipe till it tastes good. I’m not always quite sure how its supposed to taste when it’s something I’ve never had before. So I read the recipe, start with the amounts unless it just seems like to much to me (you can always add more), and taste….If I wouldn’t eat it, I work on it a little more…..in the end, it might not be in my personal top 10, but at least I got it to where I would eat it.
I have had my way with Bulgar Wheat, feel pretty confident about it, so today I moved on to Quinoa (for 2 years I pronounced it as quinn oh ah, until I finally asked someone at whole foods, since I couldn’t find any keen wah anywhere…..who knew?) . I started with some inspiration from my friend Denise Fletcher from “Quickies at the Dinner Table” I’m not sure if I found Denise or she found me, but I am eternally grateful for our friendship and her continued support.
Denise had made a “chick pea and vegetable stir fry” that looked positively delicious (this coming from a man who hated chick peas……now I love them, who knew you could saute chick peas?), while I have been meaning to make that for my salad bar, I just hadn’t gotten to it, so today when I was looking at my container of Quinoa, I said “I’m going to fry some chick peas to put into it”. Thank you Denise!!
1/4 teaspoon black pepper
1/2 teaspoon granulated onion
1 teaspoon Sea Salt
2 tablespoons extra virgin olive oil
4 scallions small slices to the middle of the green
1/2 cup of dried cranberries
1/2 cup of toasted sunflower seeds lightly salted
1/4 cup of toasted Pepita’s
Start by cooking the Quinoa, as with rice I like to sear the grains just a little before adding the water, almost toasting them…start with a little olive oil in your sauce pan then add your Quinoa (depending upon what brand you are using you may need to rinse it first), just let it saute stirring it around for a minute or two, then add your water let it come to a boil, reduce the heat to simmer and cover for 15-20 minutes. When Quinoa is done fluff with a fork and allow to cool fluffing with a fork while cooling.
While the Quinoa is cooking, start your chick peas. Take a saute pan add the olive oil and garlic, let the garlic saute briefly then add chick peas and all of the seasonings and mix thoroughly. Allow the chick peas to pick up some color while they are cooking, turning then occasionally. Saute the Chick Peas for 10-15 minutes reducing heat if necessary. Chick Peas should have a nice golden brown color. Allow Chick peas to cool for 15 minutes.
Add Quinoa to Chick Peas, with the rest of the ingredients, mix well and taste. You may re season to your taste, but you should have a little bit of salt from the toasted pumpkin seeds, a little heat from the chick peas and a little sweetness from the dried cranberries. A veritable potpourri of flavors!!
So guess who likes chick peas and Quinoa now?
maroc says
September 30, 2015 at 7:07 pmje vous remercie beacoup.
denise @ quickies on the dinner table says
September 9, 2010 at 5:53 amOh Dennis!! I didn't know about this post! Thank you so much for the warm mention and I too am glad that we found each other 🙂
This looks positively radiant and the flavour profile is stunning! I must try this soon , though I might have to go on a minor expedition to get some quinoa!!
Magdalena says
May 11, 2010 at 8:02 pmDennis, I am a big amateur of quinoa. I discovered it not so long time ago, only when my daughter was born and when I was searching for healthy cereals for her; since that time, quinoa is always present in our kitchen; I like your recipe a lot using all the spices I like.
Sridevi says
May 11, 2010 at 9:01 amThe Healthy salad looks wonderful!!!
You have a great blog and good collections of recipes.
Thanks for visitng http://www.jiboombaa.com
lisa says
April 23, 2010 at 6:09 pmWhat a delicious salad! So many great flavors in here. Whenever I make quinoa, I always have a good amount of leftovers, so I love to find new recipes. This is a great one. You have a wonderful blog! =)
The Domestic Adventurer says
April 22, 2010 at 4:03 pmI love the flavor of quinoa. BTW, I used to pronounce it exactly the same way that you mentioned until I finally heard someone say it on television. Your salad looks great!
Shannon @ bakeandbloom.com says
April 21, 2010 at 12:34 amI think the cranberry quinoa combo is a total winner, I have used it myself on a number of occasions
Pam says
April 20, 2010 at 3:02 pmI love quinoa. This salad looks flavorful and delicious.
Stella says
April 20, 2010 at 1:50 pmHey Chef, I posted and linked to you! Have a witchy good day, Dennis…
Montreal Foodie says
April 20, 2010 at 1:15 pmLooks Delicious! I like your comment about Grain Revolution because I just joined on that band wagon myself. Great Recipe!!
Get Off Your Butt and BAKE! says
April 20, 2010 at 1:07 pmI think all those girls are mightly lucky ducks!
I love chickpeas, so I will be trying this dish very soon.
Hop over to:
http://www.justgetoffyourbuttandbake.com
I'll be back.
Jonna
Angie's Recipes says
April 20, 2010 at 12:37 pmGotta get some more quinoa…haven't had them for a long while. This salad looks great.
Casey Angelova says
April 20, 2010 at 12:01 pmYou had me at quinoa… one of my absolute favorite grains. Don't feel bad about the pronunciation, I was saying it wrong too. Thanks for sharing!
Elin says
April 20, 2010 at 10:04 amHi Chef Dennis,
This quinoa salad looks great. Thanks for sharing and btw I have an award for you, do drop by to collect it when you are free. Your blog makes me HAPPY!
Elin
Shirley says
April 20, 2010 at 6:23 amWow chef that sure is a delicious potpourri!
Drick says
April 20, 2010 at 2:59 amsounds like a plate of healty eating – nice flavors going on here
Le says
April 20, 2010 at 2:16 amHey!
Just thought I'd let ya know, I nominated you for an award. Check it out on
http://leslittlekitchen.blogspot.com/2010/04/happy-101-award.html
🙂
thehungryartist says
April 20, 2010 at 12:18 amGreat recipe. I love Morrocan spices!
Lazaro Cooks! says
April 19, 2010 at 11:05 pmWonderful use of Quinoa. Nice brightly colored dish. And you're right about Denise, she is an absolute star. Cheers!
bunkycooks says
April 19, 2010 at 7:22 pmThere are some great flavors in this one! Denise is an awesome person. I am glad that you have been inspired by her cooking.
C and C Dish says
April 19, 2010 at 7:05 pmThis quinoa salad looks really good!
Mo says
April 19, 2010 at 4:29 pmLove it! I bet some dried barberries would be amazing in this, either replacing the cranberries or complementing them. 🙂
Stella says
April 19, 2010 at 4:11 pmHey Dennis, I love Denise's food too. This quinoa looks great, and I know it's healthful being that it is an ancient grain that us humans haven't been able to overly inbreed and genetically modify. Yes, it's clean and delicious!
Yours looks excellent, and I'm sure it was good-your stuff always is in my kitchen (smile)…
Loul@ says
April 19, 2010 at 3:11 pmIt seems so good, that I'll try it. I'm not from Marroco, but …..
Liren says
April 19, 2010 at 3:11 pmMmm, this is my kind of dish! Earthy spices, chewy chickpeas and quinoa, crunch and a hint of sweetness, all in one! This would be perfect for my next grilling party!