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Author Notes: 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
- ½ cup red quinoa, rinsed
- ½ cup cracked freekeh
- 1 tiny pinch dried Greek oregano (or 1/4 teaspoon fresh, finely chopped)
- 1 teaspoon fresh thyme leaves, coarsely chopped, or a tiny pinch of dried thyme
- 1/2 teaspoon ground cumin
- 1 teaspoon dried mint
- 1 teaspoon tomato paste
- Pinch of sugar
- 2 teaspoons of lemon juice (of half a smallish lemon)
- ¼ cup red wine vinegar, divided in half
- 3 cups tiny greens – kale, spinach, chard (measured before chopping)
- 1 cup arugula, measured before chopping
- 3 tablespoons extra virgin olive oil
- 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
- 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.
- Enjoy! ;o)
- This recipe was entered in the contest for Your Best Middle Eastern Recipe
- This recipe was entered in the contest for Your Best Recipe with Green Stuff