This week, grains. A nice topic, since I've been trying off and on to increase my grain "vocabulary." Nothing in Ottolenghi seemed to appeal for this topic, but a bit of searching on the web turned up Parsley, Lemon, and Cannellini Bean Salad, which seems to be from Jerusalem, although that's a bit unclear. When red quinoa turned up at the grocery store, I knew I'd found my salad.
This is a really lovely summery salad. First you cook the quinoa by simmering it, then letting it sit covered for a bit. I made a half recipe, but needed to add almost the full amount of water to keep the quinoa from simmering completely dry.
While the quinoa cools, you shred some parsley, mint, and green onion. (I used shallot since green onions seem to be unknown in this part of the world.) Stir these together with some cannellini beans (canned is fine), some finely chopped lemon (all the lemon is chopped, except the seeds), some ground allspice, olive oil, salt, and pepper.
I found it interesting that the entire lemon was chopped, peel, pith, and flesh, and worried a bit about the taste being too bitter from the pith. In fact, this wasn't a problem at all. The salad tasted of lemon, but only in a nice tart kind of way.
Stir everything together and serve. A half recipe served three people a bit skimpily; we would all have liked a bit more. The advertised four servings for the whole recipe is probably correct.
This post is shared with this week's I Heart Cooking Clubs.