Oh that spring feeling: when you can smell the thaw, walk a few blocks without your mittens on, and stand up taller because you aren’t hunching against the wind. It’s a good feeling – a feeling of new beginnings.
A few weeks ago, we had some friends over for a late winter/early spring brunch. It is very satisfying to get to provide for your friends, and to welcome them into your home with open arms and a cup of good coffee. We spent a good chunk of the day talking about travel, food, and what the next chapter of our lives had to offer.
Conversation began as David served up several cuppings of coffee, showcasing the vast differences between several coffee beans and brewing techniques. Each brewing method can really bring out vastly different flavour notes, and it’s fun to show the curious friend just how different (but still both very good) a cup of coffee can be depending on just how the water is poured over the grounds.
However conversation all but stopped when our attention was diverted by a smorgasbord of good food. Broad slices of roasted zucchini and eggplant, labneh (strained yoghurt) dotted with nigella seeds, a leafy and herbaceous salad, nourishing chickpeas stewed in saffron, and a quinoa salad…can you see why the conversation stopped?
This quinoa salad is one of our favourites. It deftly balances the warmth found in the cumin and cinnamon with clean, fresh flavours (lemon, pomegranate molasses, parsley) – a perfect bridge between the soft comfort we seek in winter nourishment and the bright, new start we look forward to as spring begins to unfold. Try it out yourself, and enjoy this season of change.
Quinoa Nut and Herb Salad
makes a big heaping bowl to serve 4-6
1 cup dry quinoa
1/2 cup barberries (also called zereshk, or substitute with finely chopped sour cherries)
1 tsp cumin seeds
1/2 cup whole pistachios
1/2 cup whole cashews
juice of 1/2 a lemon
1 tbsp pomegranate molasses (or substitute with extra lemon juice)
3-4 tbsp olive oil
1/4 tsp cinnamon
large handful fresh parsley
salt to taste
Wash and drain the quinoa under cool water. In a small saucepan, bring the quinoa and 2-1/4 cups of water to a boil. Cover and reduce heat to a simmer. Let cook for about 20 minutes. When just a little water is left and the quinoa’s little curlicues have separated from the grains, turn off the heat and quickly throw in the barberries and cumin. Cover the pot and let it sit, so the quinoa can slowly absorb the remaining water and get fluffy, and the barberries can soften.
Meanwhile, roast the nuts at 325 F in a baking pan for about 15 minutes until lightly brown. Tip into a mortar and break the nuts down into smaller chunks with your pestle.
When you are ready to assemble the salad, drop everything into a large bowl: the cooked quinoa and barberries, the roasted nuts, and fresh parsley that has been chopped roughly. Squeeze over the lemon juice, add the pomegranate molasses, olive oil, cinnamon, and a good sprinkle of salt. Toss, and add some more salt to your taste. Enjoy at room temperature.
