Eye for a Recipe

This salad from the latest issue of Food and Drink is a great accompaniment to grilled meats and would also be hearty enough to serve as a vegetarian entrée. Toasting the quinoa takes a few minutes but it imparts a nutty flavour. You can use broccoli instead of broccolini; grilled asparagus would also work well. The pesto is delicious — I used pecans instead of walnuts and tossed a few extra into the salad.

Avoiding Additives and Preservatives

Dried fruit often contains sulfites so check the label on the dates; I use Parnoosh brand. The other ingredients to check for additives and preservatives are the feta, nuts, red wine vinegar and cumin. I use Krinos feta, Eden Organic vinegar and No-Name nuts and cumin.

Toasting the quinoa gives it a nutty flavour

Grill the broccolini on a barbecue or grill pan until tender and charred in places

Walnut dill pesto

Combine the dates, feta, green onions and broccolini before adding the quinoa

Toasted quinoa, broccolini and date salad

Ingredients:

1 cup (250 ml) quinoa

2 cups (500 ml) water

1 bunch broccolini

¼ cup (60 ml) olive oil, plus extra for brushing

12 pitted dates, chopped

4 green onions, chopped

5 oz (150 g) crumbled sheep’s milk feta

2 cloves garlic

½ cup (125 ml) toasted walnut pieces

½ cup (125 ml) roughly chopped, loosely packed dill

¼ cup (60 ml) roughly chopped, loosely packed parsley

½ tsp (2 ml) salt

2 tbsp (30 ml) red wine vinegar

1 tsp (5 ml) ground cumin

Freshly ground black pepper to taste

Preparation:

Pour dry quinoa into a medium pot and set over medium heat; leave undisturbed until quinoa begins to pop. Stir continuously from this point for about 5 minutes or until quinoa smells distinctly nutty and is noticeably darker. Carefully pour water over (water will sputter vigorously). Cover and boil for 12 to 14 minutes or until all water is absorbed. Remove lid and let stand until cooled to room temperature.

Meanwhile, heat barbecue or grill pan to high. Brush broccolini with a little olive oil and grill for 6 to 7 minutes or until tender and charred. Remove to a board and cut into bite-sized pieces. Add to a large serving bowl along with the dates, green onion, feta and quinoa. Set aside.

Add ¼ cup (60 ml) olive oil, garlic, walnuts, dill, parsley, salt, vinegar and cumin to a food processor; pulse until mixture resembles a chunky pesto. Pour over salad and gently toss to combine. Season to taste with pepper, and adjust salt only if necessary. Serves 6.

From Food and Drink

If you are looking for a quick supper during the holiday season, try this shrimp stir-fry from Real Simple. Once your ingredients are assembled and the rice is ready, dinner will be on the table in 15 minutes. If you can’t find broccolini, use broccoli instead.

Avoiding Additives and Preservatives

Canola oil may have additives, so either use olive oil instead or check the label. Look for frozen shrimp with only salt added. I use Marukan rice vinegar and tamari instead of soy sauce.

Saute the shrimp

Set shrimp aside and then saute the vegetables

Return shrimp to pan and add sauce

Shrimp and broccolini stir-fry with sesame rice

Ingredients:

1 cup (250 ml) jasmine or long-grain white rice

1 tablespoon (15 ml) toasted sesame seeds, plus more for serving

3 tablespoons (45 ml) canola oil

1 pound (454 g) peeled and deveined large shrimp (raw)

1 bunch scallions, sliced

2 cloves garlic, chopped

1 tablespoon (15 ml) grated fresh ginger

1 small fresh red chili, finely chopped

1 large bunch broccolini, cut into 2-inch pieces

¼ cup (60 ml) rice vinegar

¼ cup (60 ml) soy sauce

Preparation:

Cook the rice according to the package directions. Stir in the sesame seeds.

Meanwhile, heat 1 tablespoon (15 ml) of the oil in a large skillet over medium-high heat. Add the shrimp and cook, stirring often, until opaque throughout, 2 to 4 minutes. Transfer to a plate; reserve the skillet.

Add the remaining 2 tablespoons (30 ml) of oil to the reserved skillet. Add the scallions, garlic, ginger, and chili. Cook, stirring often, until the scallions are tender, 3 to 4 minutes. Add the broccolini and ½ cup (125 ml) water. Cook, stirring occasionally, until the broccolini is crisp-tender, 3 to 5 minutes.

Stir in the reserved shrimp, vinegar, and soy sauce and cook, tossing frequently, until the sauce coats the shrimp and broccolini, 2 to 3 minutes.

Serve the shrimp and broccolini over the rice, sprinkled with additional sesame seeds. Serves 4.

From Real Simple magazine