I love making all types of preserves, pickles, vinegars, etc... so "The Food in Jars Kitchen: 140 ways to cook, bake, plate and share your homemade pantry" cookbook definitely speaks to me. Never have a come across such a great resource to help me use up some of these jars of stuff!
This quinoa salad uses pesto (I had carrot top pesto on hand), pickles (yep, had some of those!), vinegar (I used beer vinegar I made from a keg we had that went flat). And to be extra instead of water I used whey from mozzarella cheese making.
This salad helped me clean out my fridge and is really interesting. I'd never thought to use pickles in a salad but I'm loving that! I highly recommend this book for any preserver!
Quinoa Salad with Pesto Dressing
The Food in Jars Kitchen: 140 ways to cook, bake, plate and share your homemade pantry by Marisa McClellan
2 cups quinoa, uncooked
3 tablespoons extra virgin olive oil, divided
3 cups water
4 ounces pesto
1/4 cup cider or red wine vinegar
pepper, freshly ground
1 red bell pepper, seeded and diced
1 red onion, diced
1 cup sour pickles, diced
15 ounces chickpeas, drained and rinsed
6 ounces feta cheese, crumbled
1 bunch flat leaf parsley, chopped
1. Pour the quinoa into a fine mesh sieve or very fine colander and rinse under running water. Heat 1 tablespoon of the olive oil in a medium saucepan over medium-high heat and add the wet quinoa. Add the 3 cups fresh water, increase the heat to high, and bring to a boil. Once the water boils, lower the heat to medium-low and cover the pan. Cook for 18 to 20 minutes, or until the quinoa is finished cooking, spread it out on a rimmed baking sheet so that it will cool quickly and won't become gummy.
2. In a spouted measuring cup, combine the pesto and vinegar. Whisk the vinegar into the pesto to loose in. Still whisking, stream in the remaining 2 tablespoons of olive oil. Taste and add salt and black pepper as needed.
3. Place the red pepper, onion, pickles, chickpeas, feta and parsley in a large bowl. Add the pesto vinaigrette and stir to combine.
4. Once the quinoa is cool enough so that it won't immediately wilt the parsley, stir it into the salad. Taste and add salt, if necessary.
5. Serve at room temperature or chilled.
Spinach is the first sign of spring here in Wisconsin. I'm so happy to finally get it fresh and local! So I dug out my arsenal of spinach recipes and this sounds like a winner. It's from Penzey's and surprisingly from a spice company, turned out a bit bland so I added tons of celery salt which helped. I ate mine on some veggie meatballs.
Vegan Spinach Pesto
Makes 1 1/2 cups
10 ounces baby spinach
2 tablespoons pine nut
1/4 cup nutritional yeast
1/4 cup extra virgin olive oil
1/4 teaspoon granulated garlic
Place the spinach, pine nuts, yeast and olive oil in a food
processor or blender and pulse until well-blended, scraping the sides as needed.
Add the water or more olive oil and pulse to reach your desired
is the smallest kitchen ever. We used to watch those decorating shows that said they were doing small kitchens and then could see that 4 of my kitchens would fit in their "small kitchens".
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