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Quinoa + Chorizo Wintry Salad

December 22, 2014August 27, 2016by Rebecca9 Comments

My mom and I sat at the farm table this morning planning this week’s holiday meals. There is ham, turkey, prime rib and likely a roast to be served up in the coming days. Last night we had steak for dinner, good steak of the homegrown variety. I failed to mention to the family that I haven’t had meat since Thanksgiving, and the steak was enough to last me for the next couple months. I don’t strictly avoid meat, but it’s never been my thing and I tend to partake in small amounts, infrequently. The stretches in between have grown wider in the last couple years and this being the case, I’m generally put on vegetable duty for family meals. I’m happy to have all the holiday sides for the planning, so there will be the full spectrum of winter roots and greens putting on their best show this week.

The Recipe Redux folks asked us to share a peak into the cookbooks we’re using, so this salad is from a current favorite that gets much use. Green Kitchen Stories(UK)/Vegetarian Everyday(USA) absolutely reflects my style of eating (and William’s too, as long as meat makes an appearance in his diet semi-regularly). It is written by the Swedish/Danish couple, David and Luise, of the lovely Green Kitchen Stories blog. Their recipes are the inspiration behind many a meal in our home, whether it be via their cookbook, blog, or instagram feed. They’ve also recently released a second cookbook, Green Kitchen Travels, and it’s super-duper on my Christmas wish list. This meat-free(!) Chorizo & Quinoa Salad is perhaps the most time-consuming of recipes I’ve made in their book, and its super-packed with feel-good-tasty-nutritiousness that we could all use this time of year.

I made up a big batch of this salad before making the trek across the state to visit the family, and though I get a lot of flack for being oh-so-health-nutty ’round these parts, these people also like to eat my salads and approvingly devoured every bit of the simple Mushroom, Tomato, and White Bean Stew I made for this evening’s dinner. I do like Chorizo if it’s of the small-batch made, not wrapped in plastic sketchy supermarket sort, and this salad would definitely be excellent with the real deal instead. I’m not at all into fake meat so endorsing a homemade vegan chorizo means David and Luise are truly on to something. If you’ve extra time on your hands in the next few days or your holiday meals need a hefty dose of antioxidants, this is your dish. I changed up the original recipe quite a bit, adding in wintry broccoli, broccoli sprouts, turnips, pomegranate and garbanzo beans in lieu of the original fruit, vegetable, and bean mixture. The chorizo makes it super tasty and balances out the stronger brassicas and mustard dressing. Perhaps, if you’re anything like me, this will be a welcome reprieve from the many heftier meals that will be had in this season.

Chorizo + Quinoa Salad, adapted from Vegetarian Everyday. Serves 4-6

VEGETABLE CHORIZOS

Scant ½ cup sundried tomatoes, rinsed

½ cup cashews, toasted

¼ cup hazelnuts, toasted

2 leeks, diced

2 green chili peppers, diced

6 unsulphured dried apricots, finely chopped

2 sprigs of oregano, leaves picked and chopped

1 cup brown rice flour

1 Tbs. xanthan gum

1 Tbs. ground flax seeds

3 Tbs. extra virgin olive oil

4 ½ cups vegetable stock

2 tsp. olive oil, for frying

QUINOA SALAD

1 cup quinoa

3 medium turnips, chopped

Seeds from one pomegranate

One bunch broccoli florets

4 leeks, diced

2 cups cooked garbanzo beans

1 cup broccoli sprouts, more or less to taste

DRESSING

¼ cup extra virgin olive oil

Zest and juice of ½ a lemon

3 Tbs. hot English mustard

Sea salt

A few sprigs of oregano, to garnish

To prepare the chorizos, combine the sundried tomatoes, cashews, hazelnuts, leeks, chili, and apricots in a food processor. Pulse until finely chopped. Add the oregano, rice flour, xanthan gum and flaxseed and pulse until everything is combined. Add the olive oil and ¼ cup water and pulse until a dough is formed. It should be easy to handle and form into a sausage shape.

Divide the dough into 5 equal parts. Roll each piece into a sausage, place on a piece of cheesecloth, roll up and tie both ends firmly with a piece of twine.

Bring the vegetable stock to a boil in a large, wide saucepan. Lay the chorizos in it and let them boil for about 45 minutes. Next, carefully remove the cheesecloth from the boiled chorizos. Heat the olive oil in a frying pan on medium-high heat and fry the chorizos until they are nicely browned all over.

In the frying pan, next lightly sauté the leeks and turnips until just tender. Toss in the broccoli florets for a minute or so to soften. Transfer them to a large serving bowl.

Next, prepare the quinoa salad. Place 2 cups water, the quinoa, and a pinch of salt in a heavy saucepan. Bring to a boil, lower the heat, and simmer for 15-20 minutes. Set aside to cool. Slice the fried chorizos.

Whisk together the dressing ingredients in a small bowl. Add the quinoa, remaining vegetables, pomegranate seeds, beans and chorizo to the serving bowl. Pour about half the dressing over and toss until everything is well coated. Add more dressing, as necessary. Garnish with oregano and serve.

Autumn, Running, Winter

Quinoa + Winter Squash Bowl with Cumin + Lime

November 30, 2014by Rebecca5 Comments

Each year at the beginning of the holiday season, I try to reflect on the people and experiences for which I am grateful. This past week, I’ve been selecting snippets to share, either directly, over on Facebook, or here in this space. When I reflect on the objects that matter most in this life, there’s only a short list: My bible, my wedding ring, my running shoes. Perhaps another day I’ll share about the first two, but this reflection and recipe are about the symbolism of the shoes.

Each pair is temporary, special only for a time and then easily replaced. Once done, they get jammed into our tiny front closet, worn out completely in garden work, and eventually tossed in a donation bin once a sizeable pile has accumulated. I tend to treat each pair extra nice until it hits 400-500 miles and then all emotional attachment is heaped on the next. The shoes I’m currently running in are neon-orange and turquoise, and they contrast with whatever I tend to throw on above. Depending on the day, I can pull off looking like I’m late to a one-act circus show.

I started running within the first couple weeks of moving into my freshman dorm in college, and over the many years since, I’ve come to know each of the places I’ve lived and visited in my running shoes. I have run 5am dim streets in Limerick, jet-lagged, no phone, no idea where I was going, no one in the whole world knowing my location. I’ve run the streets of La Grande, all hours of the day and night, just to feel alive and at peace. I’ve gotten to know the nooks and crannies of Corvallis, the suburbs of Dublin north and south, the pear orchards and cattle ranches of Southern Oregon’s Phoenix and Eagle Point, the Christmas tree farms and nurseries of Sandy, the angry farmer’s dogs on the outskirts of Albany, the oak savannah, communter-town streets and horse farms of Wilsonville. There was a month when I ran the rural-ish Keizer roads, and then a school-year of running all the west-side neighborhoods of Roseburg. It’s safe to say I’ve seen a good portion of Oregon in my running shoes, both the streets, forested and mossy trails, the beach, and the infinite farm roads. And still, there are all the travel cities I’ve gotten to know in between.

Far more than what I’ve seen in these shoes and the ones that have come before, is what they’ve made me feel: Release from the worry and guilt that makes up my personality. Clarity; knowledge of what sits right in my soul. Cleansing from anger. Cleansing from feeling anything at all. I’ve caught up with good friends and high-fived others out on the paths. I’ve been visible and seen–a role model to the neighbors who knew me as “that runner girl,” and my current neighbor, a 55-year-old bachelor, who frequently runs out the door in his skivvies(!!) to ask, How many miles today? I’ve skipped biology lectures and headed for the trails instead. I’ve conjugated Spanish verbs over and over in my head, and I’ve run faster each mile, using my anger over a guy to fuel each step. I’ve pumped up the techno-dance-treadmill-tunes, and I’ve taken all my closest girl friends out for one last run as a single lady. I’ve listened for the first sounds of the birds in the morning and taken in countless sun rises that never fail to leave me astonished and breathless at the beauty of this world. I’ve meditated on simply living and breathing and just plain being a better me.

These shoes have enabled me to find out who I am, to push myself beyond the comfortable, to accomplish things, to release my competitive spirit. They’ve been a way to spend happy weekends with William–and most of all, they’ve helped me to develop a better relationship with my body, to be able to listen and nourish it with the foods and nutrients it needs.

This recipe is one I’ve eaten countless times these past few weeks. After a long or hard run, I tend to go through phases where I desire certain foods. I’m of the belief that my body is either telling me I need to eat those foods because of their nutrients–or I’m simply crazy. Perhaps, a little of both. ;) Eggs, quinoa, and winter squash have been on repeat lately and like many of my favorite recipes, this one came about when I grabbed a random bunch of ingredients from the fridge in a post-run hunger. It was perfect from that first time to every subsequent helping I’ve made since.

Quinoa + Winter Squash Bowl with Cumin + Lime, serves one

1 Tbs. cumin-lime dressing, see below

1 jalepeño or slightly spicy pepper, diced

1/2 green bell pepper, chopped

1- 1 1/2 cups roasted winter squash, chopped

2 eggs

large handful of spinach or other greens

1 cup cooked quinoa

more dressing, to taste

In a medium-sized skillet, heat 1 Tbs. dressing on medium high. Sauté peppers for 5-10 minutes until soft, and then add roasted winter squash. Cook for 2-3 minutes more, until squash is warm.
Crack eggs directly into the skillet, and stir them amongst the vegetables, making a scramble.
When eggs are almost cooked through, add spinach and quinoa and heat through entirely.
Pour it all into a bowl to serve, and add more dressing to taste.

Cumin-Lime Dressing, adapted from Laura

1 small jalapeño, seeded
1 clove of garlic, peeled
2 1/2 tsp. ground cumin
juice of 2 limes + a little bit of zest
1 tsp. honey
1/4 cup extra virgin olive oil

salt + pepper

To make the dressing, puree all the ingredients together in a food processor or blender, and salt and pepper to taste.

Running, Spring

Kale Chopped Salad with Roots, Millet and Chickpeas

April 6, 2014September 27, 2014by RebeccaLeave a Comment

7:35 am. End-of-March morning. We were up, out, and running.

From the Inn, we ran a block over to Beacon Hill Park, along the bark trail up Cook Street, past the daffodils waving their morning hellos, to Dallas Road and the Sea Wall.

The sun was shining brilliantly over the Strait of Juan de Fuca, the water smooth and clear. Nature’s morning show stopped and held us multiple times. We shared an experience of taking it in, the view, the moment, our connection to the place—before beginning again.

Will waved hello and called out good morning as is his usual, making an instant connection with strangers. I smiled my greeting and couldn’t help but let my thoughts and gaze glide out towards the sea. “Welcome to this new place,” the sun beamed. My feelings in those miles reflected the spectacular light around us.

“You are not separate from the whole. You are one with the sun, the earth, the air. You don’t have a life. You are life.” – Eckhart Tolle

Often, despite nearly-contant connectivity, I feel disconnected. Not up on what the rest of the world is doing, feeling as if something out there is not getting experienced, feeling left behind. In this mindset, I prompt myself out the door to experience life outside, where I draw my energy from running.

This last week was no exception. We semi-spontaneously took a few days to travel to Victoria, British Columbia, a place we have longed to visit. Pots of tea, delicious food, and reading by the fire were all in order, but first, those mornings spent out on the Sea Wall.

There is a certain energy about the early morning hours, and to me, it is best experienced over a few miles by foot. The locals are slowly coming about their daily business and the world is unspoiled. Out on the trails, I share a connection to this place, these people, and all the daily concerns and uncertainties fade.

Victoria, we found, is a city of runners. We spent the inbetweens of the days walking the better part of the downtown neighborhoods and no matter the time of day, there were runners about. Friendly. Hardcore. Peaceful. University girls talking sorority topics. Ladies clearly out for a run-chat. With their pooches. Visitors from our section of the world. Displaying their I-Conquered-That-Race shirts. They were all out and about, running the city.

When I venture off to other places, I am reminded we are all visitors in this space we inhabit. We wander about all our lives, knocking into each other, waving cheerfully, yelling obsenitites, and feeling alone.

We are not alone. Over the miles, I am reminded of our connection. We live different experiences and we wake each day viewing a unique piece of the world. There are scars that we accumulate and monumental joys that we have to live through to understand. In the moments when we feel the most separate, we can draw together, smile in greeting to a stranger, and have faith that we are all in this life together. Whether it is through running, cooking, eating, or wherever your passion lies, know that ours is a life meant for celebrating our kinship with the whole of each other.

Kale Chopped Salad with Roots, Millet & Chickpeas, serves 3

Not only did we run in Victoria, but we ate. Amazing food. This salad was inspired by one I ate at Irish Times Pub in Bastion Square. Live music, a cozy nook, Bulmers Cider, and this salad were all I could ask of a good evening. Quinoa was in the pub salad, and can easily be subbed in for the millet. Among all the other ingredients, the flavor and texture comes out quite similar either way.

1 large bunch kale, destemmed and chopped

6 small beets, cooked, peeled and diced

3 large carrots, shredded

1 1/2 cups cooked millet or quinoa, warm

3/4 cup chickpeas, cooked and warm

3/4 cup edamame, gently steamed and warm

1 Tbs. dijon mustard

1 1/2 Tbs. honey

6 Tbs. extra virgin olive oil

3 Tbs. white wine vinegar

Salt and pepper to taste

In a large bowl, toss chopped kale, diced beets and shredded carrots.
If not already, warm the grains and beans. Then toss them on top of the vegetables.
In a small bowl, stir in mustard, honey, oil and vinegar. Whisk together, and then add salt and pepper to taste.
Pour dressing on top of the mixture, and stir together. Enjoy!