This week, Renee Kohlman shares a compound for an autumn bloom with quinoa with pears and chickpeas.
Quinoa bloom with pears and chickpeas (Renee Kohlman) Saskatoon
As the autumn vibe sweeps us up in its amber glow, my appetence goes to heartier soups and stews, and added abundant salads.
I’ve lived on amazon sandwiches and caprese salads for the accomplished two months, but as sad as it is to say goodbye to those august vine-ripened tomatoes, I’m accessible for absurd abatement flavours that absorb all the basis veggies, squashes, apples, pumpkins and pears.
I’m absolutely admiring up on the latter, which is generally disregarded by its crunchier cousin, the apple. Pears are quieter, added affable of attributes and texture. But don’t let their balmy flavour and appealing appearance fool you into cerebration there is annihilation to the pear. Quite the contrary.
Pears are a assertive of nutrition. Because they are aerial in fibre, they are additionally superstars back it comes to blurred cholesterol. Pears are affluent in anti-inflammatory flavonoids, a abundant antecedent of Vitamin C, and accept few calories — about 100 each. Pears are best back underripe, but booty no time at all to decline at home. Watch their beforehand carefully though, as they can one day be too firm, again a few canicule after their beef will accept that abhorrent grittiness of corrupt fruit.
Gently columnist the close to ensure the perfect, dank ripeness, again abundance in the refrigerator to beforehand that accomplishment for a few canicule longer. The window of pear accomplishment is a abbreviate one, but best absolutely account aperture in autumn.
For this salad, I played about with capacity that pears are accepted to affair able-bodied with. Their acidity is the absolute bout for the somewhat absinthian flavour of arugula and the acidity of the broiled acerb cherry. For aggregate and added nutrients, quinoa and chickpeas are the base. Be abiding to thoroughly bathe the quinoa beneath cool, active water. If this footfall is skipped, the bloom will accept an unpleasant, acid tone. Boo to that.
I acclimated red quinoa in this compound because I acquisition it added aesthetically pleasing, but white is accomplished too. Nutritionally speaking, both are aerial in protein, vitamins and minerals such as adamant and magnesium. Quinoa contains all nine capital amino acids, authoritative it a complete protein, which is affectionate of neat. With the fibre and protein provided by the chickpeas, this bloom is no failing back it comes to good-for-you nutrients.
I added some feta cheese and broiled pecans to accommodate a bit of creaminess and crunch, and the parsley adds a blow of freshness. The bathrobe is a simple maple Dijon emulsion, which is consistently fun to agitate up in a jam jar — aloof be abiding the lid is busted on deeply or you could be wiping bloom bathrobe off the ceiling.
The bloom is best eaten the day it’s made; contrarily the pears will get too bendable and doughy from sitting. That actuality said, because the compound makes a ample amount, you can backpack it forth to autumn potlucks or amusing gatherings.
Like best acceptable recipes, there is allowance for authoritative this bloom your own. In abode of the pears, you could add chopped apples instead, and broiled cranberries accomplish an able and added cost-effective acting for the broiled acerb cherries. No feta cheese? Crumble up dupe cheese instead. Are walnuts added your affair than pecans? Go for it — aloof be abiding to acknowledgment them first. Spinach is a accomplished backup for the arugula, and if you would like to add lentils instead of chickpeas, I don’t see why not.
You can baker the quinoa a day or two in advance, so all you accept to do is amalgamate the capacity calm on the day you appetite to serve the salad. Life is busy. Keep things simple while you can.
Quinoa Bloom with Pears and Chickpeas
1 cup of red or white quinoa, rinsed
1 can (540 mL/19 oz.) chickpeas, rinsed
2 close yet accomplished pears, cored and diced
2 cups arugula
1/2 cup broiled cherries or cranberries
1/2 cup chopped broiled pecans
1/2 cup burst feta cheese
1/4 cup chopped parsley
6 Tbsp algid apprenticed canola oil or added abstinent olive oil
3 Tbsp angel cider vinegar
1 Tbsp maple authentic syrup
1 Tbsp Dijon mustard
salt and pepper to taste
1. Baker the quinoa according to amalgamation directions, or in affluence of baptize for about 12 minutes, until breakable and the little appendage starts to unfurl. Drain able-bodied in a clarify and alteration to a basin to cool.
2. Once the quinoa has cooled, add the chickpeas, pears, arugula, broiled cherries, broiled pecans, feta cheese and parsley. Gently stir.
3. Abode the bathrobe capacity in a jam jar and agitate to emulsify. Pour the bathrobe over the bloom and activity to covering the capacity evenly. Serve immediately. Makes 6-8 servings.
Recipes Quinoa Salad – recipes quinoa salad
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