Got Dukkah? Quinoa Salad with Carrots, Parsnips, and Middle Eastern Spices

By now you've probably read a few anecdotes about Michel’s Adventures in Unusual Food Markets.  One of those excursions took us to a rather sad Egyptian shop in Hikes Point where we saw some truly scary-looking meats—but we did come home with a nice assortment of spices, one of which is dukkah.  If you’re not familiar with dukkah, here’s a little information from The New York Times:   Expanding Your Kitchen Literacy: Dukkah

Quinoa Salad with Carrots, Parsnips, and Middle Eastern Spices

Preheat oven to 350 degrees.

You will need:

• Olive oil—1 tablespoon for cooking onions, additional oil for salad dressing
• Vinegar and pomegranate molasses for salad dressing
• 1 cup quinoa
• 2 cups vegetable broth
• 4 carrots, peeled and cut into ½ inch pieces
• 4 parsnips, peeled and cut into ½ inch pieces
• ½ onion, cut into thin “half moon” slices
• ½ teaspoon cinnamon
• ¼ teaspoon red pepper flakes
• 1 teaspoon dukkah
• 1 package baby arugula or other salad green of choice

Mix the oil and vinegar* dressing whatever way you like it, adding a little pomegranate molasses to make things more snappy and delicious.  Set aside for later. 

*A note about Michel’s new favorite vinegar: Bragg Organic Apple Cider Vinegar with The Mother.  (Thanks, Josh.)  OK, the name is somewhat disturbing.  The word “Mother” connotes all manner of emotions, good and bad.  And I find the photo on the label oddly troubling in a Grant Wood kind of way.  The vinegar “mother” refers to a substance in the vinegar that becomes visible when you hold the jar to the light.  The Bragg web site claims “The presence of the mother shows that the best part of the apple has not been destroyed.”  In other words, the vinegar still has nutrients that have not been removed by processing.  Some people use this vinegar for weight loss and skin care and all kinds of surprising things.  Read more here if you like:  Bragg's Organic Apple Cider Vinegar

In a 3-quart saucepan:

• Add quinoa and vegetable broth, stirring to mix.
• Bring to a boil, reduce heat, cover for 15-20 minutes until quinoa “blooms.”

quinoa

Meanwhile, in a double boiler (or steamer):

• Bring 1” water to a rolling boil.
• Steam parsnips and carrots for 3 minutes.

After steaming:

• Remove carrots and parsnips and place in a small baking dish.
• Sprinkle with cinnamon, red pepper flakes, and dukkah.  Stir to coat with spices.
• Drizzle with a little olive oil and roast for 10 minutes or until quinoa is done. 

carrots, parsnips, spices

While the quinoa is blooming and the root veggies are roasting: (maybe the birds will be singing, too)

• Wash and drain the arugula and put in a large serving vessel.
• Drizzle salad dressing over the greens then gently mix using your hands to make sure everything is nicely coated.

In a small skillet:

• Heat one tablespoon of olive oil.
• Fry the onions over medium heat, stirring to caramelize.  This time you’re not sweating the onions but “really frying them.”

Back to the quinoa:

• Add at least ¾ teaspoon salt.  “It needs more than you think,” so taste to make sure.

Build your salad:

• Place quinoa on top of greens already in place in serving vessel.
• Add parsnips and carrots.
• Top with caramelized onions. 

Enjoy!