Quinoa Pepper Salad - The Importance of Preparation

Think of a time when you needed to face a close friend or relative who was upset with you … and for good reason.  Perhaps you said something unkind to or about them unintentionally, neglected to recognize their accomplishments or offer support to them in a time of need, or offended them in a more intentional manner.  Now, imagine that this person was much stronger than you – physically, emotionally or both.  How do you prepare for this encounter? 

• Prepare your defense to the inevitable argument
• Pray to God that you’ll come out of the approaching encounter in one piece
• Lay on the gifts or words of flattery in hopes of winning back their favor
• All of the above

This very predicament presents itself to Ya’akov in Vayishlach, the third and final chapter of the legend of the stolen birthright.  Years after he fled from the brother he tricked into exchanging a birthright for a bowl of red lentil stew, Ya’akov learns that his estranged, stronger, brother is approaching with an army of soldiers in tow.   According to the text Ya’akov takes three clear steps:

1. Prepares his family and estate for a defensive battle by splitting everyone in two directions
2. Prays to God for safety
3. Sends gifts ahead to his brother

Such a careful hatched and executed plan!  Why all three steps?  Why not just pray to God, as so many do when they have a desperate need?  Or, perhaps he should focus on a battle plan over pause for prayer and gift wrapping?  Ya’akov’s diligence teaches us the importance of careful preparation and thoughtful planning – especially when problem solving.  Indeed, Ya’akov had a whole “To Do List” of steps to take to successfully restore his relationship with Esav which included a heartfelt apology and call to prayer, along with a back-up plan for battle in case Esav was still not ready to forgive and forget.  Fortunately for Ya’akov the tri-layered reaction plan succeeds, and Esav forgives his brother with open arms!

A Tasty Preparation for Quinoa

Quinoa is a protein-packed grain in desperate need of careful preparation in order to be successfully transformed into a delicious dish.  An underappreciated food, quinoa is incredibly healthful.  In addition to a high protein benefits, quinoa is an excellent source of dietary fiber, magnesium and iron.  It also happens to be gluten-free, a great perk in today’s celiac-studded population.  At the same time, quinoa has a rather mild, dare-I-say bland, taste.  To be effectively cooked and well received, quinoa cries out for careful attention.

This recipe uses a Latin-fusion approach to transform this trendy grain into a delicious dish.  Similar to Ya’akov’s preparation, I believe this recipe rests on three key steps:

1. Roasting the peppers brings out a delicious sweet and smoky flavor
2. Incorporating the zest of the limes underscores the tangy citrus zing (the essential oils of citrus fruit is in the zest instead of the pulp)
3. Careful attention to seasoning the dish with salt ensures that all the flavors pop, especially amongst the otherwise bland quinoa

QUINOA & ROASTED PEPPER SALAD

Yields: 8 servings

Ingredients

1 1/4 cups quinoa

3 assorted peppers (red, orange, yellow), quartered

3 cloves garlic, minced

Olive oil spray

Pinch salt & freshly ground pepper

4 teaspoons extra-virgin olive oil

Zest of two limes

2 teaspoon fresh lime juice

2 teaspoon soy sauce

1 teaspoon ground cumin

¼ tsp. salt

1/3 cup chopped fresh basil or cilantro

3 scallions, chopped

Instructions

1. Preheat oven to 425° F.  Place the quartered peppers on a baking sheet sprayed with olive oil.  Season with salt and pepper, sprinkle with minced garlic, and spray with olive oil.  Roast for 25 minutes (until the bottom side starts to blacken). Slice into thin strips once cooled.
2. In the meantime, prepare quinoa according to instructions on the box.  Be sure to wash the quinoa a few times in cold water before boiling.
3. Whisk together oil, lime zest, lime juice, soy sauce, 1/4 tsp. salt, and cumin in a small bowl.  
4. Stir dressing into the quinoa, and add bell peppers, basil/cilantro, scallions, and salt and pepper to taste.

Stuffed Peppers with Quinoa, Chickpeas & Raisins

I'd been dreading this night since the start of the holiday - the final night of Sukkot, also known as Shemini Atzeret.  Why the sorrow?  Sukkot is such a great holiday, and while I had moments of fatigue from all the standing, cooking, cleaning, I was sad to see it go.

Now, Shemini Atzeret is a point of confusion for most Jewish people.  Many haven't even heard of it.  Others can state with ease that Shemini Atzeret is the end of Sukkot/lead in to Simchat Torah ... but can't explain its meaning or origins.  Well, a literal translation indicates it is a "stop" (atzar) on the "eighth" (shemini) day.  Figuratively speaking, most rabbis explain that it is the winding down of the joyous harvest festival, and that on this occasion we stop our routine work and focus on the transition from Sukkot to Simchat Torah ... and into the rest of the Jewish year.

CULINARY CRESCENDO!  This is what Shemini Atzeret means to me, and so I invited a cohort of good friends for a vegetarian feast (vegan in fact, since one of my friends follows this extreme version of the vegetarian diet).

The featured item on the menu was an original invention - Stuffed Peppers with Quinoa, Chickpeas & Raisins.  Since this was the main course in a vegetarian meal, I figured quinoa and chickpeas would provide a sufficient amount of protein.  Borrowing from the flavor profile of a Moroccan-esque butternut squash stew recipe I love, I constructed a sauce with a rich tomato base.  I then built it up with the pungent Eastern spices of coriander, cardamom and cinnamon, and added some lemon juice, lemon rind and golden raisins for an acidic, tangy twist.  I didn't use vinegar when I made it, but have included it in the recipe below.  To add some green color I threw in some sauteed spinach.  The result was excellent,  BUT it must be seasoned adequately with salt and pepper to make the flavors pop in an otherwise bland quinoa.  It was delicious, and very well received!


The full menu included:

• Homemade Grape Foccacia with Rosemary
• Hummus w/Vegetable Crudite
• Roasted Eggplant Soup
• Salad with Roasted Butternut Squash, Figs & Pomegranate Seeds
• Stuffed Peppers with Qunioa, Chickpeas & Raisins
• Zatar Cauliflower
• Acorn Squash with Chili-Lime Vinaigrette
• Nectarine Galette
• Fresh Fruit

Now - that's what I call a harvest feast!

STUFFED PEPPERS with QUINOA, CHICKPEAS & RAISINS

Serves: 8

Ingredients 
1 cup quinoa

2 cups vegetable stock or water

1 Tbsp. olive oil

½ cup onion, chopped

8 oz. fresh spinach

15 oz. can diced tomato or tomato sauce

1 cup chickpeas (either canned or dried peas that have been soaked overnight)

2 tsp. ground cardamom

2 tsp. ground coriander
2 Tbsp. red wine vinegar

1 Tbsp. lemon juice

1-inch piece lemon rind

1 cinnamon stick

½ cup golden raisins

Freshly ground salt and pepper

8 peppers, tops cuts out and seeded

Olive oil spray

Instructions

1. Preheat oven to 375° F. 
2. Prepare the quinoa:  Wash the dried quinoa two or three times with water.  Put quinoa in a pot with the water or vegetable stock.  Bring to a boil, and then simmer 15-20 minutes until the liquid dissolves.  
3. Saute onions in olive oil for 10 minutes over medium-low heat until translucent.  Add spinach and sauté until wilted.  Sprinkle with a pinch of salt and pepper.  Add tomato, chickpeas, cardamom, coriander, vinegar, lemon juice, lemon rind, cinnamon stick and raisins.  Bring mixture to a slow boil, and then reduce heat to simmer for one hour.  Remove lemon rind and cinnamon stick.
4. Meanwhile, place the hollowed peppers in a baking pan propped up right.  Sprinkle with salt and pepper, and spray with olive oil.  Place pan in pre-heated oven and roast for 40 minutes   
5. Pour sauce onto quinoa and salt and pepper to taste!   
6. Divide quinoa mixture amongst the peppers, and return peppers to oven for another 15 minutes. Serve and enjoy. 

SHE'ELAH: One of the customs of Shemini Atzeret relates to a change in liturgy in the Jewish tradition. At this point in the calendar we start praying for "geshem" or "rain."  Sometimes we cannot count on a sufficient amount of rain to last us a year.  What is something you can do to preserve water?