Inspired by the flavors of classical Turkish cooking. You can use fresh mint if you like, but dried mint has a different, distinctive flavor, which we prefer in this dish. Feel free to substitute seasonal vegetables for the beets: cherry tomatoes in the summer, roasted cubes of butternut squash in the winter . . . . you get the idea. Enjoy! ;o) —AntoniaJames
1 cup Italian parsley leaves and tender stems, chopped
1 medium yellow beet, cooked, and diced (or any other seasonal vegetable: a handful of cherry tomatoes, a heaping cup of roasted butternut squash cubes, etc.)
½ cup toasted pistachios or other nuts
In This Recipe
Bring to a boil and cook the quinoa and freekeh together with a good pinch of salt in 2 cups of water, covered, over medium low heat for 20 minutes.
While it’s cooking, make the dressing. In a small bowl or pitcher (I use my 1-cup glass measure), whisk the tomato paste, sugar, lemon juice, a pinch of salt and 2 tablespoons of vinegar together until thoroughly blended. Whisk in the olive oil.
Chop the parsley. Coarsely chop the greens (including the arugula).
When the quinoa and freekeh have finished cooking, remove the lid, add the remaining 2 tablespoons of vinegar, stir well, and then stir in the chopped tiny greens. Put the cover back on for about 2 minutes. Remove the lid and tip the grains and greens into a large bowl.
Drizzle over the dressing and grind on black pepper; toss well. Add the beet or other vegetables and the chopped parsley, and gently toss. Sprinkle on the pistachios and serve with a smile.