I've been informed that adding nuts, seeds and fruit to a salad turns it into "bird food". Well... I like bird food. So when I spotted this recipe on the foodtv.ca website I knew I was going to give it a try. Less than an hour committment - from start to finish this salad is going to hopefully hold up well for my lunches this week (I'll update and let you know in a few days).
Bird Salad (aka: Indian Spiced Chickpea and Quinoa Salad)
2 tsp olive oil
1 spanish onion, finely chopped
1 red pepper, finly chopped
1 fennel bulb, cored and stalks removed, finely chopped
4 garlic cloves, grated
1 1/2 tsp curry powder
1 tsp anise seeds
1 tsp garam masala
1/2 tsp cinnamon
1/4 tsp ground nutmeg
1/8 tsp allspice
1 c. white wine
3/4 c. quinoa
1 1/2 c. water
1 tin chickpeas, rinsed and drained
2 x dried bay leaves
1/3 c. raisins
1/2 c. (mixed) pistachios, pine nuts, slivered almonds
salt and pepepr
In a large pot over medium heat, heat the olive oil and add the onion, pepper, fennel, garlic, anise, garam masala, cinnamon, nutmeg and allspice.
Stir everything together, cover and let cook for about 6 minutes.
Add the wine and allow it to cook for a couple of minutes - bringing everything to a boil. Add the quinoa, water, chickpeas and bay leaves. Once everything is at a boil, lower the heat to medium to simmer. Cover and cook for about 18 - 22 minutes - water will be absorbed.
Remove the pot from the heat and stir in the raisins. Cover and let everything sit for about 3 minutes. If the quinoa isn't as tender as you'd like it, add a bit more water (about 1/4 c.) and return the pot to the heat and cook until the water is absorbed (about 3 - 5 minutes). Stir in the assorted nuts.
Season well with freshly ground salt and pepper.
Makes very generous servings (4 portions). So if you too like bird food I hope you give this a try...no worms - I promise!