Quinoa Spring Market Salad, colorful, fresh and bright from the red and white quinoa, carrots, radishes, caramelized yellow onion, long green beans, and sprouted bean mix for some extra crunch, and some parsley for garnish. This month’s collaboration for the group #cdnfoodcreatives and the theme “Bring on Spring!”.
Quinoa Spring Market Salad, a blend of color, texture, and the start of the growing season here in Alberta. Flavors ranging from the nuttiness of the quinoa, to the sweetness of those carrots, and some spice from the radishes, to that char on the green beeans. Add a little creamy feta, and we have a delightful, colorful dish of spring.
Quinoa Spring Market Salad, with its light and bright colors, brings us into spring with a smile and a feeling of happiness. Beautiful textures and fresh flavors accompanied by that acidic creamy feta, we have a salad worth the intro to spring.
Here in Edmonton, Alberta, spring growth is a bit slow, markets still showing signs of winter, and just a smidgen of color starts to entice us with the corner of your eye. One thing about the Old Strathcona Market this week is the abundance of people. You can tell that spring is in the air, as people open their doors, venture out sans heavy clothing, sporting short sleeve shirts and light jackets. The best thing is the smiles and joyfulness that is in the air. I have to say that winter here is long, and the first signs of spring put that spring back into our steps. Our bag is full of goodies and Nicoletta and I are really excited to get started on our spring dish.
Quinoa Spring Market Salad: let’s celebrate Spring!
Nicoletta and I wanted to really make this dish colorful and fresh. This was a bit hard as colorful and a variety of produce here in the spring is not in abundance. We managed to find some and determined to make the best of it, start right into it and stop the thinking train. So in this salad, we are going to have red and white quinoa, carrots, radishes, caramelized yellow onion, long green beans, and sprouted bean mix for some extra crunch, and some parsley for garnish. To make it shine a bit more some crumbled creamy feta.
When thinking of the beans I immediately had a picture in my mind of them being a bit charred from the bbq. It’s spring and in the air is the scent of barbecues being fired up, with that recognizable smoke in the air. Carrots, radishes, want to keep raw and crisp. The onions I am going to saute and caramelize with some spices. The dressing something bright, with flavors complimenting the ingredients.
I love the look of this salad. From the pearls of white and red of the quinoa to the vibrant colors of carrots and radishes. The caramelized onion like gold velvety morsels shimmering the sunlight. The green beans beautifully blanched and then charred on the grill with that shimmer of olive oil and seasoning adding a nice contrast to the quinoa. The flavor so wonderful. The quinoa slightly al dente, with a backdrop of nuttiness. The carrots sweet and crisp, with its counterpart the radish peppery and fresh. The green beans also add a nice crunch, but that smokiness of the char is just what the doctor ordered. The acidity comes from a wonderful sesame, lemon, tahini dressing adding in a bit of sweetness from some sugar and balsamic cream. The sprouted bean mix is like adding some nuts to the textural mix, wonderfully nutty and pleasantly crunchy. To top it off, even more, some creamy feta, its saltiness counters a bit of the sweetness but its texture is lavish on the tongue. Each ingredients reminding us of the elements of spring, bright, cheerful. This Quinoa Spring Market Salad will surely lighten up your step, and bring a smile to your face.
We’ve partnered up with few other Canadian food creatives to bring you a collection of spring recipes. You can find their links at the bottom of this post. Thank you, Melanie The Refreshanista for hosting this month’s theme!Print
- 3/4 cups red and white quinoa
- 1 1/2 cups water
- Pinch of sea salt
- 150 g long green beans
- 1 tablespoon olive oil
- Pinch of onion powder
- Pinch of salt and pepper
- 1 clove garlic minced
- 1/4 cup carrot sliced into thin rounds
- 1/8 cup radishes sliced into thin rounds
- 1/2 cup multi colored cherry tomatoes halved
- 1/8 cup sprouted bean mix
- 1/2 cup yellow onion sliced
- 1 tbsp olive oil
- Pinch of salt, sugar, pepper, onion powder, garlic powder, and yellow curry
- 1 tbsp water
- At the end add a pat of butter
- 1Tbsp canola oil
- 1 tsp tahini
- 1/2 tsp sesame oil
- 1 tsp white fig balsamic
- Pinch of salt and pepper
- 1/2 tsp lemon juice
- Pinch of sugar
- 2 Tbsp creamy feta
- 1 tsp finely chopped parsley
- In a medium sauce pan add quinoa, water and salt.
- Bring to a boil and cook for 12-15 minutes uncovered.
- Take off heat and set aside.
- Drizzle olive oil into saute pan and bring to a low to medium heat.
- Add in onion and saute for a couple of minutes.
- Sprinkle in salt, sugar, pepper, onion powder, and yellow curry.
- Pour in water and let simmer till onions become translucent and golden in color about 3 minutes.
- Bring a pot of water to boil.
- Place in green beans
- Cook for 2 minutes.
- Rinse them in cold water and drain.
- Heat up grill.
- Place beans into a bowl and add olive oil, salt, pepper, onion powder, and minced garlic.
- Heat up the barbecue and place beans into a metal perforated grilling bowl.
- Place bowl with greens onto barbecue and grill for about 5 minutes until you see a char starting on the beans.
- Take off grill and place in a bowl to cool.
- In a bowl whisk canola oil, tahini, sesame oil, white balsamic, salt, pepper, lemon juice, and sugar. Blend until well incorporated.
- Take quinoa and fork lightly to fluff the grain, then place in bowl.
- Arrange all the other ingredients, carrots, radishes, caramelized onion, green beans, and sprouted bean mix in parts in the bowl.
- Place dressing in a serving dish after whisking it a bit more.
- This is an intimate and interactive dish where you and your guests can pick and choose from the serving dish.
- Drizzle some dressing.
- Crumble some feta.
- A nice dusting of parsley.
- And there you have it. Happy Spring!
For a vegan option, omit the feta.
- Serving Size: 4 servings
Check out these delicious recipes from other #cdnfoodcreatives !
- Green Pea Salad by A Pretty Life Blog
- Cheesy Leftover Cranberry Sauce Cookies by The Cookie Writer
- Honey Sesame Chicken Stirfry by 365 Days of Easy Recipes
- Easy Marsala Wine Cooked Spring Carrots by She Loves Biscotti
- No Crust Asparagus Quiche by CulturEatz
- Rose Water Sugar Cookies by Tiny Sweet Tooth
- Cilantro and Honey Sesame Cold Noodle Bowl by The Refreshanista
- Fresh Vegetarian Summer Rolls and Spicy Peanut Sauce by Killing Thyme