Fixed On :: Quinoa Salad with English Peas, Arugula Mixed Herbs and Feta
This salad made it's tasty debut a few weeks ago over at the Equals Record (an eloquent, inspiring site you should already be hooked on), but it's worth bringing back for another post as it is quickly becoming my go-to easy, breezy salad of the summer. If you need a refresher, quinoa's an energizing nutritional powerhouse, crammed with protein, fiber, antioxidants, omega 3 fats and a load of vitamins. Mix in a variety of spring/summer herbs, peas and fava beans and then throw in some red chili and feta for a little heat and tanginess...you'll be eating this stuff for breakfast, lunch and dinner. Well, at least until you get sick of it. Make a big bowl of the stuff and keep it in the fridge throughout the week for a quick lunch or a side with dinner. Reminds me of summertime as a child when my mom would, without fail, keep a vat of tabouleh salad in the fridge at all times. So get in the kitchen and let good food make summer's hectic schedule a little easier!
Quinoa Salad :: with English Peas, Arugula, Mixed Herbs and Feta
Serves :: 2 as a main, 4 as a side
1 cup quinoa
2 cups water
1/2 cup fava beans
1/2 cup spring peas
2 to 3 cups arugula
1/3 cup cilantro, chopped
1/3 cup mint, chopped
1/3 to 1/2 cup scallions, chopped
1/2 to 1 small hot red chili, thinly sliced (if desired)
3 ounces of feta cheese, crumbled
2 tablespoons olive oil (add a little extra if needed)
juice of 1 lemon
2 teaspoons red wine vinegar
salt and cracked black pepper to taste
Bring quinoa and water to a boil, reduce heat and simmer for 8 to 12 minutes. If there’s a little liquid remaining, strain quinoa and place in a mixing bowl.
Remove fava beans from pods and blanch for 4 to 5 minutes. Plunge into ice bath, cool and remove skins.
Blanch peas for 6 to 7 minutes until tender. Plunge into ice bath.
Add fava beans, peas, and remaining ingredients arugula through feta cheese. Drizzle olive oil, lemon juice, vinegar and season with salt and pepper. Toss lightly to coat.
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Fresh Summer Reading :: Hero Food
I've been meaning to post about this book ever since it landed on my desk and page after page, I couldn't stop gasping over the gorgeous photos and enticing recipes that lie within.
Seamus Mullen is among NYC's most notable chefs. Known for his beautiful, fresh take on Spanish food - his most recent restaurant Tertulia, doesn't disappoint. Seamus also was diagnosed with rheumatoid arthritis about 5 years ago. This book chronicles how he's since come to use food to fight a painful, potentially-debiltating disease. He's highlighted 18 "hero" ingredients throughout the book, known for their anti-inflammatory, restorative properties, and has taken a chef's angle to turn them into brilliantly fresh, simple and wholesome dishes. I love how he splits chapters by ingredient and further splits section by season. A few recipes in the book I'll definitely be testing this summer...
Chilled Carrot Soup with Yogurt and Tarragon, Corn and Crab Salad, Stone Fruit Gazapacho with Scallops, Line-Caught Atlantic Cod with Sorrel Sauce.
And without further adieu, here's Seamus's list of "hero foods" along with a recipe to whet your appetite and boost your health:
Olive Oil | Dried Beans | Almonds | Grains | Anchovies | Good Eggs | Good Birds | Sweet Peas | Parsley | Berries | Carrots | Corn | Stone Fruit | Good Fish | Squash | Mushrooms | Greens | Good Meat
Catch another Hero Food recipe for Chilled Sweet Pea Soup here.
Seamus Mullen's :: Sugar Snap Pea Salad
Serves :: 4
1 pound fresh sugar snap peas
1 bunch radishes
½ cup fresh ricotta cheese
A few leaves fresh peppermint
Freshly ground black pepper
Juice of 1 lemon
Olive oil to taste
Pinch Aleppo pepper or red pepper flakes
Handful of edible flowers, such as pea blossoms or nasturtiums
With a sharp knife, trim the tips of the sugar snap peas on both ends, remove the strings if they bother you, and cut some in half lengthwise. Blanch the sugar snaps quickly, just about 30 seconds and shock in ice water. Slice the radishes thinly into coin shapes or half-moons. Combine the peas, radishes, cheese, and peppermint in a large bowl. Season with salt and pepper and toss with the lemon juice and olive oil. Serve with a sprinkle of Aleppo pepper and garnish of edible flowers.
Photos by Colin Clark.