Birdseed Salad

I am sure this title has caught your attention. Today was a clean out the fridge leftovers day . I had cooked some plain quinoa the other day ( you all know my obsession with that) then we had some birdseed rice monday with bbq pork tenderloin. I also enjoyed a beautiful Ina Garten inspired luncheon with a wonderful group of ladies , so dinner had to be light.

Birdseed rice is mix of brown rice, white rice, black beluga lentils , barley, wild rice , dehydrated carrots and peas along with some dried herbs ..... I am sure there are more grains in there I cannot fully identify . I purchase this deliciousness at Costco , at this moment the correct name escapes me, but it is always a hit with the family .

So, with leftover quinoa and this birdseed , I imagined making veggie burgers along with a baby kale leaf salad and some yoghurt. However , as I started putting the mixture together it started to evolve into this beautiful salad , a little bit of this , a little bit if that and lots of love :-)) .

How can you resist this and not dive in head first, it makes all carnivores jealous with envy. It was light , flavourful and every ingredient could be identified and enjoyed. I also had some red curly kale ( another new and latest obsession) which I sliced very finely , along with fresh chives and chive flowers from my spring garden . I dressed it very simply with the juice of one fresh lemon , a couple of dashes of curry powder - I always find this to be the perfect pick me up with any salad that has lentils. Of course, if you have an aversion to curry powder - omit , the salad will taste just as good.

By the time we sat down to enjoy this salad I sprinkled some fresh chive flowers on the salad , and this made it so much more festive and spring like. The highlight for me is that it appealed to my little gourmets ..... they devoured it.

Enjoy this salad year round with whatever is seasonal and appeals to your family .

Birdseed Salad

a gg original recipe

quinoa - cooked according to instructions

mutligrain mix or combination of cooked whole grains

red onion - finely diced

red bell pepper - small dice

flat leaf parsley - finely diced

small handful of garlic chives and flowers ( if in season)

grated carrot

red curly kale - fine chiffonade

fresh lemon juice

curry powder to taste

kosher salt and freshly ground pepper

olive oil

Combine all the ingredients in a bowl and toss , taste and adjust accordingly - allow to sit for at least 30 minutes for the flavours to marry.

Quinoa Pilaf with Cranberries and Almonds

Have you tried Quinoa ? I am sure many of you have heard of this grain and all its "super" powers. It is the preferred grain of the Inca Gods and a staple of south american cuisine specifically , in Peru, Chile and Argentina . At the risk of repeating myself it is also my absolute favourite whole grain of all time .

I thought cous cous was an easy fix and a great foundation for many a side dish .To the uninititated quinoa is a whole grain , a complete protein containing all the amino acids our body requires - therefore a perfect "protein" for vegetarians. It looks like a plump sesame seed and comes in white, red and a rare hard to find black colour, it has a bitter outer coating ( nothing life threatening) just an odd taste if it is not rinsed properly - note to all : make sure you rinse your quinoa well before you start cooking with it .

I personally can eat quinoa 24/7  ........ 365 days a year and I am not exaggerating. If you suffer from gluten intolerance - the perfect solution for your wholegrain needs. I swear I eat so much of it and I have never felt bloated or stuffed , maybe this is the secret Inca Gods did not want us to know .

I featured a quinoa dish back in November 2009 - this dish was a super hit with all my clients and a beautiful and colourful dish . This time I used quinoa in pilaf style , ie you start with a saute of onions and carrots and peppers then add the quinoa and cook all together , once it finishes cooking you add some other aromatics and nuts . I usually add the dried cranberries in the last few minutes of cooking - the steam will help reconstitute them a little and then add the chives and almonds at the very end .

So if you are trying to tweak your diet, trying to introduce a whole grain that is a little more fun than brown rice , I urge you try Quinoa - and I will be posting more wonderful dishes in the coming months .

Have I told you I even eat this pilaf for breakfast !!!! mmmmmmmmmm


Quinoa Pilaf with Cranberries and Almonds
a GG original recipe

2 cups Quinoa
4 cups water
2 tbsp olive oil
1 medium size spanish onion (approx. 1.5 cups)
1 medium size carrot (approx 1.5 cups)
1 medium red pepper (approx 1.5 cups)
salt and pepper to taste
good handful if dried cranberries
good handful of whole unroasted almonds
small bunch of fresh chives
feta cheese (optional)
kalamata olives - pitted (optional)


Measure out the quinoa , place in a fine mesh sieve and rinse under running cool water for several minutes . Allow to drain while you start the base of the pilaf .

Preheat a heavy based dutch oven add the olive oil , then chop the onions , carrots and red pepper to a medium dice. Add these to the olive oil and stir until the onion becomes translucent and the carrots and pepper have softened . Season liberally with salt and pepper - remember you are also seasoning the quinoa .

Add the quinoa and toss for a few minutes then add the water and cook according to packet instructions. About 5 mintes before the pilaf cooking time is finishes add the dried cranberries on top of the pilaf- do not mix through . When the pilaf finishes cooking fluff with a fork and allow to sit for about 20 minutes. Can be served warm or at room temperature .

You can add some crumbled feta and chopped pitted kalamata olives if desired .

Barley Spinach Salad with Roasted Cashews and Tamari

We all survived the Thanksgiving feast , we more than likely tinkered with purchases on Black Friday - so now it is time to eat something light and healthy in preparation for the Holiday Season ahead.

I made this salad for clients a few weeks ago and EVERYONE loved it and it is my new go to salad , which even my two girls enjoyed . It is an inspiration from my go to food magazine delicious.

It is made with barley , not the instant 10 minute breakfast deal  but organic pearled barley that takes around 30-40 minutes to cook . But do not be put off by this because you will reap untold benefits for your patience and diligence . It is then loaded with vegetables whose benefits need no explanation , followed by a dressing stunning in its simplicity and taste.

I told my girls that barley is like eating brown rice ( we are all converts to this wonderful grain ) , they love broccoli and they love spinach . It also has sugar snap peas which are delicious steamed and some roasted cashews for crunch . This particular occassion I served it with pork tenderloin sliced and marinated in my own creation of tamari, fresh ginger , garlic and a touch of sweet chili sauce . The secret ingredient for me was the fresh mint , I was pleasantly surprised as to how much  flavour this herb gave the salad and it was the perfect finishing touch .

I have to say this salad stands up well as a room temperature salad , great for upcoming pot luck holiday get togethers - maybe consider some strips of roasted red peppers for an added festive touch  . Excellent vegetarian fare that will even convert die hard carnivores . You can also add any other combination of green you would like or have on hand . Oh..... and it keeps forever in the fridge for as long as you do not eat it !!!

Barley Spinach Salad with Roasted Cashews and Tamari
inspired by Bill Granger

Served 4-6

Salad Ingredients
1 1/4 cups organic pearled Barley
1/2 pound organic brocoli, trimmed and steamed
2 spring onions, thinly slices
2 cups organic baby spinach leaves
2 cups sugar snap peas, steamed
1/2 cup mint leaves, roughly torn
1/2 cup raw cashews , roasted ane then roughly chopped .

Tamari Dressing
1 tsp toasted sesame oil
1 1/2 tbsp light tamari ( wheat free soy sauce)
1 1/2 tbsp mirin
1 tsp fresh ginger , finely grated

Cook the pearled barley according to packet directions.

Prepeare oven to 400F/200C and place cashews in a cake tin and roast until lightly brown - this could take anywhere for 5-10 minutes depending on the size of the cashews and you oven . Please judge accordingly.

Trim and steam the broccoli and sugar snap peas and rinse inder cold water to stop the cooking process. Drain well .

Whisk all the ingredients for the dressing ans put aside . This could even be made a couple of days in advance to allow the flavours to develop.

In a large bowl toss together the cooled barley,m drained broccolu, sugar snap peas and green onions , toss well to combine then add the torn  mint leaves and dressing and combine well . Allow to stand for 10 minutes to allow flavours to develop.

Enjoy on it own or as a side to some pork , grilled tofu or grilled portabello mushrooms.

Acorn Squash and Red Quinoa Harvest Salad

I am not too sure if you have heard of Quinoa , I discovered this amazing super grain a few years ago and I am completely obsessed. Apart for the amazing health benefits , supergrain , complete vegetarian protein , has all the amino acids our body requires ............. it is just so darn tasty .

Last weekend I was asked to cater for a christening brunch, as I discussed the menu details , a must have in my books was Quinoa . It is autumn , it is close to thanksgiving , it is also a tad chilly and I needed no excuse to make this delicious dish. 

In its entirety I named this dish Acorn Squash and Red Quinoa Harvest Salad  , some acorn squash was baked in the oven with apple cider and I thought this was the perfect bed and contrast for the quinoa salad.

I usually prepare the quinoa the day before and let it sit overnight in the fridge , I just find that it tends to become fluffy and separates easily. Just like rice which always tastes much better when it has "rested" in the fridge overnight . I am not a vegetarian,  so some prociutto was added at the last minute - but if you wanted to keep this dish 100% vegetarian I recommend some crumbled feta or goat cheese just before serving .

So here goes the recipe , and original GG recipe inspired by the season and thanksgiving . It can easily be halved - but please do not write to me with regrets !!

Acorn Squash and Red Quinoa Harvest Salad
served 12-16 people

1 packet Red Quinoa or 2 cups Quinoa
2 tblsp olive oil
2 handfuls Brussel Sprouts
2 stalks Celery
4 green onions
kosher salt
freshly ground pepper
fresh thyme 2-3 sprigs
1 red pepper
1 yellow pepper
1 small tin water chesnuts
1 1/2 cups apple cider
1 cup dried cranberries
8 slices prociutto (optional)
feta cheese or goat cheese (optional)

2 acorn squash
1 cup apple cider
1 tsp cinnamon
1 pinch nutmeg
1/2 tsp allspice
olive oil
unsalted butter


Cook Quinoa according to package directions.

Clean outer layers of brussel sprouts and then slice in half , lenghtways then each half into 4 pieces . Clean and slice celery on a diagonal , approx the same size as the brussel sprouts .

Heat some olive oil in a non stick pan , add brussel sprouts and saute until they turn a light green colour , then add the celery some salt and freshly ground pepper . Saute until the vegetables just start to soften . Meanwhile chop the red and yellow peppers into chunky squares, slice the green onions on a diagonal and drain and rough chop the water chestnuts . Add all these ingredients to the pan and stir until combined and the peppers barely start to soften . You need to just take the rawness out of the peppers .

Season again with salt and pepper and DO NOT overcook at this point or the brussel sprouts will become bitter . Check for seasoning and adjust if necessary.

Remove from pan and add to the cooked and cooled quinoa. Toss to combine - it should very colourful .

Add the craisins and the apple cider into the saucepan and bring to a boil , then simmer for about 3 minutes until the craisins soften and the cider has reduces ever so slightly . Add this to the quinoa salad. Toss to combine.

Meanwhile preheat the oven to 400F , place the prosciutto slices onto a sheet pan lined with parchment paper and bake until it becomes crispy . Keep an eye on the time as each oven varies - should take about 8-10 minutes. Remove from oven and allow to cool.

Also, clean and slice the acorn squash ( do not remove the peel) into 1 inch thick slices , saute slices in a combination butter and olive oil then place in an oven proof dish . Place rest of ingredients in a cup and mix well , then pour over the squash and bake until slightly brown and cooked through .

When all is done and cooled , get out your best platter , arrange the squash in an artful manner on the platter , then pile the quinoa salad mix on top then garnish with either crumbled prosciutto or feta/goat cheese .

Enjoy !