Category: Salads and Sides

Chickpea Tagine with Minted Quinoa

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A twist on a classic tagine, using fresh fruits instead of dried. The minted quinoa is simple yet delicious, and a perfect companion to this easy dish.

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Chickpea Tagine with Minted Quinoa

For the tagine:
1 tablespoon coconut oil
1 large onion, peeled and chopped
1 1/2 teaspoons ground coriander
1 1/2  teaspoons turmeric
1 teaspoon cumin seed
1 teaspoon paprika
3/4 teaspoon ground cinnamon
3 cloves garlic, finely chopped
1 tablespoon freshly grated ginger
2 1/2-inch slices lemon
1 medium head cauliflower, florets in medium-sized pieces
1/2 cup blueberries
4 apricots, quartered and stones removed
3 medium tomatoes, chopped
2 1/2 cups cooked chickpeas
1 tablespoon tomato paste
Fine sea or Himalayan salt to taste
Freshly ground pepper to taste
1/4 cup chopped almonds, toasted

For the quinoa:
1 cup quinoa
1 tablespoon chopped fresh mint
1 wedge lemon
Fine sea or Himalayan salt to taste

In a large saucepan, heat oil over medium heat. Add onions, and sauté until translucent, about 5 minutes. Add spices, stirring frequently, about 1 minute, until fragrant. Add a splash of water if it is getting a little dry, then stir in garlic, ginger, and lemon mixing well until very aromatic, about another minute.

Reduce heat and add cauliflower then cover, letting cook about 8 minutes until softened. Add blueberries, apricots, tomatoes, and chickpeas. Stir to mix. Cover and cook for about 3 more minutes.

Remove lid and add tomato paste, stirring until well-blended. Let cook, uncovered until thickened, about 5 minutes.

Set aside while preparing quinoa.

For the quinoa, cook according to package directions. After it is finished, remove the lid, and fluff with a fork. Mix in the mint and squeeze with lemon juice, adding salt to taste. Cover, and let stand another five minutes.

Serve tagine atop the quinoa, and garnish with the almonds.

Summer Squash Stuffed with Cherries, Rice and Pecans

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Adding fruit to savory dishes is one of my favourite ways to use them; they add a pleasant sweetness, which plays well with the neutral taste of summer squash. The stuffing mixture also works well in peppers and eggplants, or on its own as a salad (sautéing the leeks first).

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Summer Squash Stuffed with Cherries, Rice, and Pecans

1 cup brown/wild rice mix
2 large summer squash or zucchini (about 1 foot long)
1/2 cup pecan pieces, toasted
1 cup pitted cherries, chopped
2/3 cup chopped leek greens
2 tablespoons fresh thyme
Fine sea or Himalayan salt to taste
Freshly ground pepper to taste

Make rice according to package directions. You can do this step in advance.

Meanwhile, using a melon baller, hollow out summer squash or zucchini. Reserve innards for another use (like the Fruit-Infused Ratatouille). Place squash or zucchini on a baking sheet.

When rice is finished, preheat the oven to 425 degrees F. Mix the pecans, cherries, leeks, and thyme with the rice, adding salt and pepper to taste. Scoop the mixture into the squash and zucchini.

Bake for 15 to 20 minutes, until the squash and zucchini are soft, leeks are tender, and the cherries begin to omit juices. Serve warm or at room temperature.

Zucchini, Herb, and Roasted Tomato Salad

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Fresh oregano, thyme and basil highlight this brightly coloured salad that delivers garden freshness into a single dish. Add a few cups of cooked cannellini beans and serve atop greens for a light lunch.

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Zucchini and Summer Squash Salad with Fresh Herbs and Roasted Tomatoes

2 tablespoons extra-virgin olive oil, divided
8 medium tomatoes, cut in half (use any variety, as long as you love it)
3 cloves garlic, minced
2 teaspoons dried basil
2 teaspoons dried oregano
1 teaspoon dried thyme
2 medium zucchini, sliced into strips with a vegetable peeler*
2 medium summer squash, sliced into strips with a vegetable peeler*
2 shallots, minced
3 tablespoons fresh basil, finely chopped
3 tablespoons fresh oregano, finely chopped
3 tablespoons fresh thyme, finely chopped
3 tablespoons pine nuts, toasted**
Sea salt to taste
Fresh ground pepper to taste

Preheat oven to 400 degrees F. Toss the tomatoes with 1 tablespoon (15mL) olive oil and garlic. Spread onto a baking sheet and sprinkle with dried basil, oregano and thyme. Roast in oven until the tomatoes are tender and start to shrink, about 40 minutes. Remove from oven and let come to room temperature.

When the tomatoes finished cooling, toss the zucchini, squash and shallots with remaining 1 tablespoon olive oil. Add the fresh basil, oregano and thyme. Toss with tomatoes and pine nuts, then season to taste. Serve at room temperature.

*When peeling the zucchini, peel only the outer edges, until you get to the seeds. The middle of the zucchini and squash won’t peel well. Reserve for other uses.

**To toast pine nuts, heat a dry skillet over medium-high heat. Add pine nuts, stirring frequently, until they start to brown and are fragrant, about 7 to 8 minutes. Remove from the heat and transfer to a small dish to cool.