Happy Halloween everybody!
Hope you're all as excited as I am about this ghoul-filled holiday. I mean, dressing up in costume and getting free candy?! Yes please.
I'll be disregarding the fact that I am 1. on the wrong side of the pond and 2. way too old, and dressing up anyway as I have no fear of looking absolutely ridiculous in public, i.e. the time I wore a fake moustache to a bar - it was my birthday.
Berlin, sadly, doesn't have a trick-or-treat culture, so I'll be leaving all of the candy hoarding to our American friends out there.
Send me a Reese's in the post, won't you?
This week I am sharing my recipe for a red quinoa salad inspired by our Spanish friends. It's a much needed slap in the face for grey days when the weather is a bit... meh.
Packed full of color and vibrant flavors, this red quinoa salad screams 'autumn' like nobody's business.
(Plus, it has the restorative power to bring you back to life after that inevitable candy-induced Halloween coma.)
Red Quinoa Salad
**Serves 4 as a light lunch** 1 cup red quinoa, uncooked 1 cup diced chorizo, 1/2 cm cubes 1 cup diced pumpkin/squash, 1/2 cm cubes 1 cup chickpeas 1 cup diced yellow bell pepper, approximately 1/2 1/2 cup chopped coriander 1/2 cup chopped flat-leaf parsley 1 cup cherry tomatoes
Give the quinoa a good rinse. Cook the quinoa in twice the amount of water - 2 cups - with a pinch of salt by bringing the water and quinoa to the boil, and then covering and simmering for 15 minutes.
Cook the chorizo in an un-oiled pan over a medium-high heat for about 5 minutes or until it is nice and brown. Remove the chorizo with a slotted spoon keeping the 'oil' from the chorizo in the pan.
Using the same pan, cook the diced squash or pumpkin and chickpeas in the chorizo oil until they begin to soften, adding a splash of water twice to create a bit of steam. Season with a pinch of salt and lots of pepper. Cook for about 10 minutes.
Char the cherry tomatoes in the same pan after removing the squash/pumpkin and chickpeas by cooking them over a high heat for a few minutes. Give the pan a shake every so often.
Combine the cooked quinoa, squash/pumpkin-chickpea mixture, diced bell pepper, and chopped herbs in a large bowl and toss. Season to taste.
Plate up and top with the charred cherry tomatoes. Garnish with extra herbage if you fancy.
Instagram [#ballerinachef] and enjoy!
Eat candy today, make this tomorrow!
© 2014 The Ballerina Chef