Cooking the quinoa in advance makes this salad especially quick to prepare!
1/2 cup (125 mL) frozen green peas (plus 2 cups/500 mL boiling water to soak peas)
3 cups (750 mL) cooked quinoa, cooled
1 cup (250 mL) red bell peppers, chopped
1/4 cup (60 mL) green onions, thinly sliced
1/2 cup (125 mL) cucumber, seeds removed, diced
1/4 cup (60 mL) green pistachios
1/4 cup (60 mL) shelled hempseed nuts
3 Tbsp (45 mL) parsley, cilantro, or basil, chopped
1/4 tsp (1 mL) sea salt
1/4 cup (60 mL) Simple Cider Vinaigrette (recipe follows)
In bowl, soak frozen peas in boiling water. Let sit until peas have warmed through. Drain peas and pat dry. In large bowl, combine peas with remaining ingredients. Toss through to mix well. Serve immediately or refrigerate in airtight container.
Makes 5 to 6 servings.
For 6 servings, each serving contains: 214 calories; 10 g protein; 7 g fat (1 g sat. fat, 0 g trans fat); 0 mg cholesterol; 26 g carbohydrates; 5 g fibre; 87 mg sodium
This tangy yet simple vinaigrette works well in the quinoa salad, as it doesn’t compete with the other ingredients.
1/4 cup (60 mL) apple cider vinegar
1 tsp (5 mL) Dijon mustard
1/2 tsp (2 mL) sea salt
Freshly ground black pepper to taste
1 1/2 Tbsp (25 mL) pure maple syrup
1/4 cup + 1 Tbsp (75 mL) extra-virgin olive oil
With hand blender or in blender, purée all ingredients except oil. Continue blending and drizzle in oil. Season to taste with additional sea salt and freshly ground black pepper, if desired.
Each 1/4 cup (60 mL) serving contains: 169 calories; 1 g protein; 17 g fat (2 g sat. fat; 0 g trans fat); 0 mg cholesterol; 5 g carbohydrates; 0 g fibre; 788 mg sodium
Source: "Quinoa", alive #333, July 2010
Tourtière is, for me, the dish that best represents Québec. It can be traced back to the 1600s, and there’s no master recipe; every family has their own twist. Originally, it was made with game birds or game meat, like rabbit, pheasant, or moose; that’s one of the reasons why I prefer it with venison instead of beef or pork. Variation: If you prefer to make single servings, follow our lead at the restaurant, where we make individual tourtières in the form of a dome (pithivier) and fill them with 5 ounces (160 g) of the ground venison mixture. Variation: You can also use a food processor to make the dough. Place the flour, salt, and butter in the food processor and pulse about ten times, until the butter is incorporated—don’t overmix. It should look like wet sand, and a few little pieces of butter here and there is okay. With the motor running, through the feed tube, slowly add ice water until the dough forms a ball—again don’t overmix. Wrap, chill, and roll out as directed above.
My love of artichokes continues with this classic recipe, one of the best ways to eat this interesting, underrated, and strange vegetable. Frozen artichoke hearts are a time-saving substitute, though the flavour and texture of fresh artichokes are, by far, much superior and definitely preferred.
Cervelle de canut is basically the Boursin of France, an herbed fresh farmer’s cheese spread that’s a speciality of Lyon. The name is kind of weird, as it literally means “silk worker’s brain,” named after nineteenth-century Lyonnaise silk workers, who were called canuts. Sadly, the name reflects the low opinion of the people towards these workers. Happily for us, though, it’s delicious—creamy, fragrant, and fresh at the same time. Cervelle de canut is one of my family’s favourite dishes. It’s a great make-ahead appetizer that you can pop out of the fridge once your guests arrive. Use a full-fat cream cheese for the dish, or it will be too runny and less delicious.