Keeps: 1 week in the fridge
Freeze: 3 months
Per serving: 365 cals, 42 g carbs
Always ahead of her time, Evelyn Rose was already championing the culinary delights and health credentials of quinoa (pronounced “kin-wa”) back in the early 1990s. An ancient grain from South America, quinoa has a nutty taste and a slightly chewy texture. The tiny spherical grains, which can be red, white or brown, are glutenfree and rich in protein, minerals, and fibre.
This colourful salad is laden with good stuff, from nuts and seeds to currants and kale, and can be served warm or at room temperature. As a short cut, use two 225g packs of ready to eat cooked quinoa, although it won't have quite the same texture or depth of flavour.
1 medium onion
1 orange or yellow pepper
½ bunch cavolo nero or curly kale
1 tbsp olive oil
250 g (9 oz) dried quinoa
4 tbsp currants or raisins
1 tbsp goji berries or dried cranberries
500 ml (17 fl oz) vegetable stock
handful of broken cashew nuts
1 tbsp sunflower seeds
1 tbsp pumpkin seeds
For the dressing
2 tablespoons lemon juice
80 ml (3 fl oz) extra virgin olive oil
2 cloves garlic
1 tbsp low sodium light soy sauce
¼ tsp fine sea salt
10 grinds black pepper
Trim and finely chop the onion and pepper. Remove the stalks from the cavolo nero or kale, bunch up the leaves, slice thinly then chop into 3 cm (1½”) pieces.
In a sauté pan or wide heavy-based saucepan, heat the oil then gently cook the onion with a pinch of salt, covered, for 8-10 minutes until soft and golden, stirring once or twice.
Peel 3 strips of zest from the orange with a vegetable peeler, avoiding the white pith, and reserve, then finely grate the rest. Add the grated zest, quinoa, currants or raisins and stock to the pan. Bring to the boil then simmer over low heat until the liquid has been absorbed and the quinoa is tender but not mushy, 10-15 minutes. Fluff up the grains with a fork, then mix in the red pepper, cavolo nero and berries.
To make the dressing, peel and crush the garlic in a press. Put the dressing ingredients, including the garlic, into a screw-top jar and shake well. Pour over the quinoa and mix gently. Check the seasoning, bearing in mind that the soy sauce and vegetable stock will have provided some salt, so it may only need pepper.
Shortly before serving, shred the reserved orange zest into very thin slivers. Scatter the nuts, seeds and zest over the salad and serve.
This recipe is extracted from the book ‘To Life! Healthy Jewish Food’ by Judi Rose and Dr Jackie Rose.