February 9, 2017
With Family Day appoaching, Jonathan and Darren discuss some dinner ideas to have with the family.
Quinoa and corn salad with toasted pumpkin seeds (for 4)
1/4 cup fresh lime juice (from 2 to 3 limes), plus 1 lime cut into wedges
1 tsp ground cumin
1 tsp chili powder
1 clove of garlic, minced or pressed
1/2 cup extra virgin olive oil
2 3/4 cup water
1 1/2 cups quinoa, rinsed and drained
2 ears corn, kernels cut from the cob
1 bell pepper, diced after ribs and seeds removed
3 green onions, trimmed and thinly sliced
1 large jalapeno, diced after ribs and seeds removed (or kept in if you prefer more heat)
1/4 cup coarsely chopped cilantro
1 ripe firm avocado
1 head red-leaf lettuce, leaves separated
1. Whisk together lime juice, cumin, chili powder, garlic, oil and 1/4 tsp salt.
2. Bring water to a boil in small saucepan. Add quinoa, return to a boil. Stir once, cover, and reduce heat to a simmer. Cook until quinoa is tender, but still chewy, and has absorbed all liquid – about 15 minutes. Turn off heat, fluff quinoa with a fork. Place raw corn kernels on top of quinoa, cover, and let stand for 5 minutes. Stir corn into quinoa and transfer to a large bowl to cool.
3. Add red pepper, green onion, jalapeno and cilantro to quinoa mixture, along with 1/2 cup dressing. Toss until combined. Season with salt.
4. Cut avocado in half lengthwise; remove pit. Peel and thinly slice.
5. Line a large serving platter with lettuce leaves. Mound quinoa salad in center. Arrange avocado and lime on the side. Serve immediately.
Edamame and butternut squash succotash (for 6)
1 small butternut squash (500g), peeled, halved lengthwise, seeded, and and cut into 1cm cubes. (roughly three cups)
2 ounces green beans, sliced on a bias roughly 2 -3 cm long
2 tsp extra virgin olive oil
1 small onion finely chopped
1 clove garlic, minced
1/2 cup chicken or vegetable broth
1 cup corn kernels (or 1 ear fresh corn, kernels removed)
1 cup shelled edamame beans
1 tsp coarsely chopped fresh thyme
Fresh ground pepper
1 tbsp coarsely chopped fresh flat leaf parsley
1. Fill a pot with 5cm water. Set a steamer basket (or colander) in pot; bring to a boil. Place squash in basket and steam just until tender when pierced with the tip of a sharp knife – about 7 min. Transfer to a plate. Add green beans to basket; steam until crisp-tender – about 3 min. Transfer to plate.
2. In a large skillet, heat oil over medium heat. Add onion and garlic; cook, stirring occasionally, until soft and lightly golden – about 3 min. Add broth and bring to a simmer. Add corn and edamame; cook, stirring occasionally, until brightly colored and crisp-tender – about 3 min.
3. Add thyme, along with steamed squash and green beans; cook until heated through – about 3 min., stirring to combine. Add 1 tsp salt (or to taste) and season with pepper; stir to combine. Sprinkle with parsley and serve.