Culinary Chronicles: Quinoa and Fennel Salad with Citrus Dressing, Fresh Peas and Fava Beans

Yesterday was one of those perfect weather days here in Southern California.  This is what it looked like at 7:00 am.

  (Just want it noted that the skull+ antler garden art is not remotely my style, but my landlords')

I went to a barbeque last night and after such a beautiful day I really wanted to bring something super fresh and spring-like.  At the farmer's market I saw lots of fresh fava beans and fennel bulbs, and I knew I already had some quinoa cooked up and waiting in the frig.  A quick stop at Tawny's to raid her garden peas, mint and citrus trees and I had a delicious salad.  Worth noting the recipe for future use.  If it's not so spring-like where you are, try this warm quinoa breakfast drink instead, and come back to this salad when spring hits you.

The salad:

 

3 cups cooked quinoa

1 fennel bulb, sliced thin and cut into strips

1 red pepper, sliced thin and cut into strips

1 cup fresh picked and shelled peas (or frozen if you need to)

1 cup fresh fava beans (if you can't find them just use two cups peas, dried beans would work, but the point of this salad is freshness!)

small handful of fresh mint, finely chopped (about 3 Tbsp once chopped)

small handful of green portion of fennel bulb (ditto)

zest and juice of two small lemons

juice of one large tangerine

1 Tbsp rice wine vinegar

1/4 cup olive oil

salt & pepper to taste

Cook the peas and fava beans until just tender.  It's more time consuming, but do it separately.  My fava beans cooked so fast that they were a little too soft, whereas the peas were a little tougher.  Drain each, then throw all ingredients in a big bowl and toss well.  Keep refrigerated until ready to eat to maintain the crunch of the red pepper and fennel.

Culinary Chronicles: Apí de Quinoa (Quinoa Breakfast Drink)

Spirit of the Earth: Native Cooking from Latin America by Beverly Cox & Martin Jacobs.

Last week my friend Maggie mentioned that she's been making variations of quinoa everyday.  It reminded me of all of the ways I like to eat quinoa, particularly this recipe for a hot breakfast drink.  It comes from one of my mom's cookbooks, full of recipes from South America, and is really more a part of her cooking repertoire than mine.  Its a great winter breakfast, just as tasty for adults as for kids-- and think about that shot of liquor mentioned by the author at the end, the next time you are feeling under the weather.

Straight from the Spirit of the Earth cookbook:


Apí de Quinoa -- Hot Quinoa Breakfast Drink (serves 4 to 6)


1/2 cup uncooked quinoa
5 cups water
One 2- to 3-inch cinnamon stick (preferably Mexican cinnamon)
3 whole cloves
1 cup evaporated milk or half-and-half
4 to 6 TBSP sugar, to taste
3/4 tsp pure vanilla extract
Pinch of salt


Rinse the quinoa well in two or three changes of cold water, then drain.  Put it in a blender with 1 cup of the fresh water, and liquefy it.  Combine the remaining 4 cups water, the cinnamon, and the cloves in a saucepan and bring to a boil.  Gradually whisk in the quinoa mixture.  Reduce the heat to low and simmer for 15 minutes, stirring often so that it doesn't stick to the pan.  Stir in the evaporated milk, sugar, vanilla, and salt, and continue to cook until hot.  Pour the api through a strainer into a pitcher or directly into 4 to 6 mugs.  Note: Apí de quinoa may be made in advance and stored in the refrigerator for 2 to 3 days.  Just reheat it before serving.


The author also says that adults often add a shot of pisco or rum to their drink if they feel a chill coming on.