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Prep time
15 minutes
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Cook time
26 minutes
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Serves
4-6
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. Also, please note that the cook time and prep time noted in the recipe overlap - you do all the ingredient prep while the grains are cooking. Enjoy! ;o) —AntoniaJames
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Ingredients
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½ cup red quinoa, rinsed
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½ cup cracked freekeh
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1 tiny pinch dried Greek oregano (or 1/4 teaspoon fresh, finely chopped)
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1 teaspoon fresh thyme leaves, coarsely chopped, or a tiny pinch of dried thyme
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1/2 teaspoon ground cumin
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1 teaspoon dried mint
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1 teaspoon tomato paste
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Pinch of sugar
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2 teaspoons of lemon juice (of half a smallish lemon)
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¼ cup red wine vinegar, divided in half
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3 cups tiny greens – kale, spinach, chard (measured before chopping)
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1 cup arugula, measured before chopping
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3 tablespoons extra virgin olive oil
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1 cup Italian parsley leaves and tender stems, chopped
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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.)
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½ cup toasted pistachios or other nuts
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Salt
Directions
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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.
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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.
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Chop the parsley. Coarsely chop the greens (including the arugula).
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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.
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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.
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Enjoy! ;o)
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