A big thank you to my dear friend Gord who directed me to the recipe that inspired this meal! Also: Gord has started blogging again! Check it out!! In fact, he may be blogging about this exact recipe, which he told me he was making last night.
When Gord posted this recipe on my wall, he captioned it with a statement regarding my tendency to inhale hummus. It’s a problem. The frequency with which I bought pita dippers with hummus on campus last year should have been recognized by some sort of award.
There were a few ingredients switch outs that made my recipe different than the original. Details:
(A) The grocery store was out of arugula (my own fault considering my time of visit – 6:45 p.m. on a Friday evening) and so I substituted that spicy green for another one of my favourites. KALE. Unpredictable, right?
(B) Tahini = not a thing in Sudbury. So I made my own out of sesame seeds and olive oil.
I was in a daze whilst lightly toasting the sesame seeds (toasting is truly one of the world’s most mind-numbing tasks), and decided to keep myself entertained by writing my name in sesame seed swirls. I got to H-I-L before realizing I was nearly burning the seeds and should probably pay more attention to cooking my food rather than playing with it.
(C) Since I use pre-minced, jarred garlic (to avoid sticky fingers, a la Pioneer Woman Cooks), I don’t quite know how much one clove is equivalent to. I know the answer to my question is just a Google search away, but that’s no fun. And so I keep guestimating the amount of garlic for every recipe. I have a sneaking suspicion that I always add too much. But I happen to really like garlic. Besides, there’s nothing like a meal whose primary ingredient produces stinky breath to scare off any potential bus beheaders (I brought the leftovers on the midnight Greyhound to Ottawa where I spent the most lovely weekend).
Oh yes, and did I mention that this was a three-course meal? Appetizer: dark chocolate with sea salt. Dessert: the same. I like walking through the grocery store aisles with a thin, 100 gram gourmet chocolate bar in hand, pretending it’s a brochure for some exotic destination. I like tearing back the crinkly silver paper and pretending that I’m Charlie Bucket about to win a trip to the land of my dreams. I also liking eating it. That’s a win-win situation, if I do say so myself.
PS: I’m really sorry for only cooking with kale, quinoa and sweet potato lately. Enough of that. I’ll make a meat-based meal soon, I swear.
Adapted from The Delicious Life
- 1 cup cooked quinoa (half a cup dry, cooked in a cup of water)
- 1 cup chick peas, drained and rinsed
- 1/2 cup chopped flat parsley
- 1/2 cup chopped fresh kale
- 1/3 cup sliced almonds
Cook the quinoa by bringing the 1/2 cup of quinoa and cup of water to boil. Reduce heat and let simmer until all the water is absorbed, about 15-20 minutes. Let cool for a bit.
Toss the cooked quinoa, chick peas, parsley, kale and almonds in a large bowl. Drizzle with Tahini Lemon Vinaigrette and toss.
- 1 clove garlic, very finely minced, to a paste if possible
- 1 tablespoons tahini (buy yours, or make your own using this recipe)
- Juice of 1 lemon
- 1 1/2 tablespoons water
- Salt and pepper to taste
In a small bowl, whisk together the tahini and lemon juice. The mixture will thicken. Stir in minced garlic and water. Season to taste with salt and pepper.
Makes two large servings.