Chickpea Flour Does it All – Clumpy Granola with Stewed Rhubarb

huhtikuu 20, 2016 Sini│My Blue&White Kitchen

Clumpy Granola with Stewed Rhubarb | My Blue&White Kitchen

Although I consider myself a serious food enthusiast and a passionate cook and baker, there certainly are ingredients that I don't use that often or that I'm rather unfamiliar with. Similarly, there are dishes, even classics, that I've never made either because they somehow scare me to death, because I have never really been in the mood to make them, or because it just has never happened. I've never made a tarte tatin or a summery granita. Pulled pork is still on my recipes-to-tackle list. Brownies? Oh well... I've made filled pasta shells numerous times but have never made canneloni at home. And although I love Asian flavors, I don't cook Asian that often. I haven't grown up using the ingredients and have learned Asian cooking methods and techniques simply by reading online articles, books, or magazines and by watching tv shows or clips on YouTube. This means that every time I cook Asian I have to get out of my comfort zone. Sometimes it works out perfectly; other times I'm left confused, as I can't get the flavors or textures right or because the dish looks monumentally different than what it's supposed to.

For a long time, chickpea flour was an ingredient that just never found its way into my kitchen. It just never happened.

Lindsey is one of the first food bloggers I got online friends with. I still remember how fascinated I was by her cooking back in 2013 when I stumbled upon her blog, dolly and oatmeal, for the very first time. Her space was different from others, I could really feel her spirit in her photography, writing, and recipes. I've always felt that one of the best compliments one can get as a creative is that others recognize your style, that they can say "hey, that recipe/photo/piece of writing is from person x". And yes, Lindsey truly has a unique style and a special, fresh take on seasons' best produce. In her recipes she highlights how food can make us fell good and healthy without making you feel bad just because you may or may not have eaten that burger with extra fries and mayo last night. She manages to be authentic, inspiring, and encouraging both on her blog and in her debut cookbook Chickpea Flour Does it All: Gluten-Free, Dairy-Free, Vegetarian Recipes for Every Taste and Season.

Chickpea Flour Does it All is a collection of 96 delicious recipes organized by season and month. I must admit that I hardly ever like books that focus on one ingredient only (the exception is chocolate, obviously), but Chickpea Flour Does it All makes an exception. And I'm really not saying this because I love Lindsey's work anyway. The book's recipes use chickpea flour in such a clever and versatile way that you'll actually forget that chickpea flour is mentioned in the book's title. Primarily, Lindsey's book is about seasonal, fresh ingredients that are tasty not only for people who have to avoid gluten and dairy or just choose to live a specific lifestyle but for everyone. Chickpea flour is an ingredient that I, as I already mentioned, was pretty unfamiliar with prior to this book. Yes, I had made socca (according to Lindsey's recipe) before but that was about it. After testing a couple of the book's recipes, such as the divine Chocolate Banana Loaf that I started to bake after 9pm one Sunday night, I was amazed by what an amazing ingredient I had previously ignored. Chickpea Flour Does it All is a beautiful book for any food lover who wants to discover the world of seasonal, fresh cooking with big flavors and ingredients that make you feel good.

Some of the recipes that are high on my to-make list: Ginger-Shiitake Miso Broth with Chickpea Tofu, Hearty Morning Glory Loaf, Almond Butter Brownies, Chickpea Polenta with Sautéed Spring Vegetables, Sweet Flatbread with Grilled Berries, Quinoa Falafel with Romanesco Sauce, Baked Buttermilk Onion Rings, and Baby Kale Caesar Salad. I'm already drooling here, what about you?

When Lindsey asked me whether I was interested in sharing one of her book's recipes on my blog, I knew that the Clumpy Granola with Stewed Rhubarb would be the one. As some of you probably know, I'm a huge fan of granola and rhubarb is one of my all-time favorite ingredients. The thought of combining these two favorite things sounded perfect. In this recipe, chickpea flour is used to create a wonderfully clumpy granola without the need to add egg whites. I ended up baking this granola numerous times because one batch didn't last very long. The first time I made the recipe, I used extra virgin olive oil instead of coconut oil and it worked out perfectly. You may want to add some dried fruit or berries to your granola once baked and cooled. For example, I added candied ginger to the batch I photographed for this post and loved it. For a spring and summer version you can add dried flowers to the baked granola to make it look extra pretty. As a final note, the stewed rhubarb tastes equally great with a scoop of vanilla ice cream and cacao nibs sprinkled on top. Just sayin'...

Clumpy Granola with Stewed Rhubarb

Recipe from Chickpea Flour Does it All: Gluten-Free, Dairy-Free, Vegetarian Recipes for Every Taste and Season by Lindsey S. Love

makes 3 cups of granola

Oats are naturally gluten-free. However, they're often processed in facilities that also process wheat or other products containing gluten, so that oats often get contaminated. If you want to make sure that your oats are gluten-free always make sure to buy oats that are labeled as such.
For a dairy-free version, Lindsey suggests to serve this granola with coconut yogurt.

for the granola:
210 g (2 cups) old-fashioned rolled oats
85 g (½ cup) almonds, chopped
15 g (½ cup) puffed brown rice
60 g (½ cup) chickpea flour
33 g (¼ cup) pumpkin seeds
35 g (¼ cup) sunflower seeds
1 tsp ground cinnamon
1 tsp ground ginger
½ tsp ground nutmeg
½ tsp fine sea salt
80 ml (⅓ cup) maple syrup
60 ml (¼ cup) coconut oil, melted

for the stewed rhubarb:
1 rhubarb stalk, trimmed & cut into 1-inch pieces (if using young, thin stalks, use 2)
1 tbsp maple syrup
1 tsp lemon juice
½ vanilla bean pod, split lengthwise and seeds scraped out or ½ tsp pure vanilla extract or vanilla paste

plain yogurt, to serve

Preheat oven to 150°C (300°F) and line a baking sheet with parchment paper. Set aside.

In a large bowl, whisk together all the dry ingredients until thoroughly combined. In a small bowl, whisk together the syrup and oil, and then fold into the dry mix with a wooden spoon or rubber spatula. Mix for 2 to 3 minutes, until the granola is wet and clumpy.

Transfer the granola to the prepared baking sheet and use the back of your spoon or spatula to spread it out in an even layer.

Baake for 40 to 45 minutes, rotating halfway through, until lightly browned and fragrant. Remove from the oven; let cool completely. Gently break up the granola into clumps and store in an airtight container at room temperature for up to 2 weeks.

To make the stewed rhubarb, heat a small saucepan over medium-low heat; add the rhubarb, syrup, lemon juice, and vanilla bean, and stir. Cook for 6 to 8 minutes, until bubbling and the rhubarb is tender and loses a bit of its color. Remove from the heat and set aside.

Enjoy the granola and stewed rhubarb with yogurt.

Recipe from Chickpea Flour Does it All: Gluten-Free, Dairy-Free, Vegetarian Recipes for Every Taste and Season. ©Lindsey S. Love, 2016. Reprinted by permission of the publisher, The Experiment. Available wherever books are sold. theexperimentpublishing.com

Disclaimer: I was sent a copy of Chickpea Flour Does it All from the publisher, the Experiment, free of charge. However, I wasn't compensated for this review. As always, all opinions are my own.

Hello Winter, old friend – Kaiserschmarrn

joulukuu 3, 2015 Sini│My Blue&White Kitchen

Well hello winter, old friend! Seriously folks, can you believe it's already December? This fall has gone by so incredibly fast with a new job and exciting projects. I'm usually one of the first ones to begin with Christmas baking (so many favorite cookies plus new ones to explore) but I haven't baked a single batch yet. I will definitely change that this week - maybe with some Florentines dipped in dark chocolate? Or with a batch of last year's rose pistachio shortbread?

If you're looking for a great blog for the holiday season, you should definitely visit the Munich-based blog delicious:days – there isn't a single recipe I haven't loved and Nicky is as nuts as me when it comes to holiday baking (or food in general).

I'm so excited to share this recipe with you today. I've been dying to share it since last winter and now I finally am. Kaiserschmarrn is a kind of caramelized, fluffy Dutch baby that's torn into pieces, sprinkled with sliced almonds, dusted with powdered sugar, and served with fruit compote. It's especially popular in Austria, Southern Germany, and Switzerland, but it's apparently enjoyed in Eastern Europe as well. Kaiserschmarrn is one of the most delicious things I can imagine on cold winter days, especially after a day in the snow, and it's simply meant to be enjoyed in good company.

I experimented a lot to develop my favorite version and am more than happy with the result. According to my dad, it's the best Kaiserschmarrn he has ever eaten and I, although less experienced, can only say the same. It's a winner, a crowd-pleaser, a winter favorite. It's so delicious that I didn't even notice that I missed the final touch, a generous dust of powdered sugar, when frantically trying to photograph this babe in daylight; yeah, the days are getting ridiculously short up here and it's driving me crazy. But hey, maybe it would just be a shame to hide all that gorgeous golden brown under a layer of white sweetness.

Kaiserschmarrn is typically served with apple, plum, or apricot compote. To make a simple apple compote, core and peel a couple of apples and cut them into pieces. Melt a knob of butter and a couple of tablespoons of sugar in a pot over low heat. Add apple pieces, spices (such as cinnamon and clove), and 1 to 2 tablespoons of Calvados, apple juice, or water. Cover and cook over low heat, until apples are tender.

Kaiserschmarrn

serves 3 to 4

Please read the recipe carefully before starting. Once the batter is in the pan and you turn it, there isn't much time to look at the recipe anymore. I like to serve it in a single, large pan, but you can make individual portions as well. You can definitely double the recipe. If you do, make it in a larger frying pan. Also, it won't be easy to turn a larger pancake in one piece but that doesn't really matter, as it will be torn into pieces anyway. So just do it.

3 tbsp rum
30 g (½ dl; ¼ cup) raisins

2 eggs (European size M; U.S. L), separated
1 ½ tbsp granulated sugar
½ tsp vanilla paste OR ½ vanilla bean, split lengthwise & seeds scraped out
pinch of fine sea salt
1,5 dl (⅔ cup) whole milk
55 g (1 dl; ½ cup minus 1 tbsp) all-purpose flour
15 g (1 tbsp) butter, for frying
15 g + 15 g (1 + 1 tbsp) butter, to caramelize
about ½ dl (¼ cup) sliced almonds
1 ½ tbsp powdered sugar, to caramelize

to serve:
powdered sugar, to finish
apple or plum compote
vanilla ice cream, if desired

Warm up the rum and soak the raisins for about 30 minutes. Drain and set aside.

In a small to medium-sized bowl, beat the egg whites until stiff. Tipp: the egg whites are done when you can turn the bowl upside down without making a mess in your kitchen ;)

In another bowl, cream the egg yolks, sugar, vanilla, and salt. Add milk and whisk until incorporated. Gradually, add the flour while whisking. Carefully fold in the egg whites with a silicone spatula. Don't mix the batter too much or it won't stay fluffy and light!

Heat a 26 cm (10") nonstick frying pan over medium heat and add 15 g/1 tbsp butter. Pour the batter into the frying pan and sprinkle soaked raisins on top. Fry for 10 to 18 minutes, or until the bottom is golden brown. You'll notice that the batter will rise, somewhat like a soufflé. When ready to turn, the batter is solid on the bottom.

Now comes the tricky part. With a good, flexible spatula, turn over the whole thing. If it breaks, don't worry; we'll soon tear it into pieces anyway. Fry it for 1–2 minutes, then start to break it into about 2,5 cm/1" pieces. Increase the heat to medium-high, add 15 g/1 tbsp butter, and fry for a couple of minutes turning the pieces every now and then, or until the pieces are golden brown all over. Add the remaining 15 g/1 tbsp butter and sliced almonds, and sprinkle with powdered sugar. Fry for about 1 minute, or until it's all nicely caramelized.

Dust with powdered sugar and serve warm with fruit compote of your choice.
...and vanilla ice cream cetainly isn't a bad idea either.

Fall Vibes – Plum Galettes

syyskuu 17, 2015 Sini│My Blue&White Kitchen

Fall is the time for new beginnings. Kids go back to school and their parents go back to work; thousands of students start at colleges and at universities eager to get to know new people, to learn, and to dream big. As nature is getting ready to face winter, we're getting back to the everyday routines or are just creating new ones.

For me, this fall started with a new full-time job. I've really enjoyed my first weeks, although I've often feeled rather exhausted when getting back home. It's been a challenge to manage both work, the blog, and my free-time. It has meant to be kinder to myself, to endure unfinished projects, and the fact that I can't be at more than one place at a time. As much as I've liked my new work and getting to know my colleagues, I've also got into decorating my office (it's one of the most fun parts, right?). I'm still looking for a picture to hang on the wall and am dreaming of a succulent terrarium, one of RK design's gorgeous wall hangings, and/or a minimalistic swag wreath. But still, I think that already a pot or two of something green really makes the whole room feel cozy and welcoming. They fill the space with life.

Weekends are more important than ever. They're spend loading up batteries and forgetting about work stuff. I've spent as much time as possible in the woods and in the kitchen, as those are the places where I find peace. Those are the places where I feel connected to myself and to my surroundings. When I'm in the woods, the words of Terry Tempest Williams come to my mind: "To be whole. To be complete. Wildness reminds us what it means to be human, what we are connected to rather than what we are separated from." That women. If you haven't read her work, you should.

I've enjoyed roaming in the woods but sadly fall harvest doesn't look that good. Lingonberries are plenty and there are still wild blueberries to be picked. However, although chanterelles were plenty in summer, the woods are now short of mushrooms. I really hope that this will change soon! Maybe the weather will be more favorable in September and October; there are so many wild mushroom recipes that I'm eager to test and possibly share with you guys. Well, it's raining today, so I still have hope ;) Mushroom foraging trips are one of the best parts of fall.

At least there are plums (not in the woods but anyway)! Those juicy, delicious fellas are always worth waiting for; Zwetschgendatschi, plums with portwine, Kaiserschmarrn with plum compote (I hope to share the recipe with you this fall/early winter), rice porridge with caramelized, cinnamon-spiced plums... Gosh, how I cherish this season! So today, I want to share a recipe that's close to my heart. This galette is a long-time favorite; I've baked it every year for at least a decade. I still remember how I used to come back home from school only to find leftovers on the kitchen counter. I would reheat a slice and enjoy it with a dollop of whipped cream. It's a simple galette with a short ingredient list and easy to follow steps. The taste, however, is decadent. It's the kind of recipe I come back to again and again, that I share with family and friends, and that will surely be handed down through generations.

Please feel free to share your favorite plum recipes in the comment section below! One can never have too many.

P.S. I did a fun interview with the German Food & Travel magazine Speisen + Reisen this summer. I feel honoured to be featured in a 4-page-long (!) article as well as being able to share 5 recipes. The issue is out now, so be sure to get your copy! *crazyhappy*

Plum Galettes

makes 6 small or 1 large galette

for the crust
220 g (4 dl; 1 ⅔ cups) all-purpose flour + more to dust
1 large pinch of fine sea salt
2 tbsp granulated sugar
150 g cold, unsalted butter, cut into cubes
4 tbsp ice cold water

for the filling
~ 400 g plums, cut into 6-8 wedges
45 g (½ dl; 3 ⅓ tbsp) granulated sugar

powdered sugar, to finish
whipped cream or vanilla ice cream, to serve

To make the crust
In a medium-sized bowl, combine the flour, salt, and sugar. With your fingers, quickly rub the butter into the dry ingredients until well incorporated and crumbly. The dough should now resemble coarse bread crumbs with plenty of pea-sized pieces of butter remaining. Add water gradually just until the dough holds together when pinched. Work as fast as possible to avoid over-working the dough. Alternatively, you can make the dough with a pastry cutting tool or in a food processor.

Form the dough into a disk and wrap in plastic. Refrigerate for at least an hour.

To assemble and bake
Preheat the oven to 180°C (355°F). Line a baking sheet with parchment paper. Set aside.

Lightly dust the chilled dough with flour. If you're making small galettes, cut the dough into 6 equally-sized portions. Roll the dough out on a well-floured work surface into about 3 mm (0.1") thick circles. If the dough cracks, don't worry; just pinch it back together. Transfer to the prepared baking sheet. Arrange the plum wedges in the centre and be sure to leave a 4–5cm (1.5–2") border. Fold up the edges.

Bake on the middle rack for about 40 minutes, or until edges are golden brown and the filling bubbles.

Dust with powdered sugar and serve warm or at room temperature with whipped cream or vanilla ice cream. I always reheat any leftovers; the flavors are so much better and the galette seems to simply melt in your mouth.

Nordic Oven Pancake with Wild Blueberries

elokuu 26, 2015 Sini│My Blue&White Kitchen

Nordic Oven Pancake | My Blue&White Kitchen

The last couple of weeks have been busy. To be more exact, I've been busy with life trying to spend as much time outdoors and with friends as possible (now that the weather finally turned as it's supposed to be in summer) and avoiding spending time on the computer or the phone. Summer is prescious and short here, so it always feels like one must make the most of these long days - we'll all miss them once darkness returns.

Picking a highlight of my summer isn't easy, but as some of you may have seen on Instagram, I spent a week in Finnish Lapland and Norway in the end of July. We had planned to hike the 55-km-long Hetta-Pallas trail but the weather was forecasted to be extremely rainy, so that we changed our plans on the very last minute and decided to head further north. Yeah, if there's one thing that I (once again) learned from this trip, it's that things don't always go as planned. But why should they? Often unplanned stops in life are the very best ones. And let me tell you, this trip was no exception. So after spending a day in the Pallas' fells, we drove to Saana, a glorious fell located only a couple of kilometres from the Norwegian border. The hike to the top of the Saana fell wasn't an easy one but definitely worth it. And oh Norwegia - it left us speechless and thankful for all the moments we had there. I've been traveling the world for quite a lot and feel absolutely confident saying that the scenery in Norway is one of the most stunning I've ever seen. I can't wait to discover this country even more.

Another highlight of this summer (every summer to be more exact) have been the countless hours spent picking Nordic berries in the forest. Especially wild blueberries, called bilberries, have grown in abundance this year. I've freezed some for later use, made jam, used them in baked goods, and enjoyed them both plain and as toppings for yogurt, ice cream, etc. These blue fellas are full of flavor and one can get quite addicted to them.

Today, I want to share a true childhood favorite with you: Nordic Oven Pancake. It's basically our version of a Dutch baby, baked on a baking sheet instead of a pan. I like when the center is barely set and still custardy making it an unresistable treat. Oven pancake is perfect when you're too lazy to make crêpes that require much more effort and time; the oven pancake batter is super easy and quick to make and your oven does most of the work. As the pancake itself isn't very sweet, the toppings are what truly makes this dish shine. You can top your slice with whatever you like - fresh berries and/or homemade jam are always a good choice but I also love to enjoy a slice with nothing more than granulated sugar. If you want to get wild and deliscious, add some whipped cream or an ice cream scoop or two.

Wishing you all wonderful late summer days! Enjoy.

Nordic Oven Pancake

makes 1 sheet (size: 39x32,5cm / 15,4"x12,8", measured from the bottom of the pan, excluding rims)

This is a true summer favorite with a custardy center. Be super careful when placing the sheet in the oven making sure not to splash any batter!

1 liter (4 ¼ cups) whole milk
3 tbsp granulated sugar
¾ tsp fine sea salt
4 eggs (European M; U.S. L)
30 g (2 tbsp) butter, melted
250 g (4 ½ dl; 2 cups minus 1 ⅔ tbsp) all-purpose flour

Preheat oven to 200°C (400°F). Line a rimmed baking sheet (at least 2 cm / ¾" deep) with parchment paper.

In a medium-sized bowl, mix together the milk, sugar, salt, eggs, and melted butter until well combined. Gradually add flour and mix until smooth. Let rest for about 30 minutes.

Pour batter into prepared baking sheet. The sheet will be filled to the rim with batter, so be extra careful when placing the sheet in the oven. Bake on the middle rack for 30 to 40 minutes, or until the top is golden brown with darker spots here and there and the bottom is golden brown. The batter will rise in the oven (and look like the Ural Mountains) but falls quickly after being removed from the oven.

Let cool down before serving, so that the center sets proberly. Serve cold or at room temperature with toppings of your choice.

Celebrating Whole Foods – Quinoa Salad with Grilled Summer Vegetables & Harissa

heinäkuu 15, 2015 Sini│My Blue&White Kitchen

Quinoa Salad with Grilled Summer Vegetables & Harissa | My Blue&White Kitchen

I love cookbooks, they're my weakness. I read them like other people read novels; at the breakfast table, on the beach, before I go to bed, and everywhere in between. There's an ever-changing list of cookbooks I need to buy. It's a real challenge as new, exciting cookbooks are published almost every month and there are still a bunch of classics that I'm short of.

A good cookbooks is not only a selection of delicious recipes. Yes, sometimes mouthwatering and genius recipes alone will do but that really is the exception. As the market is overflowing with cookbooks these days, only the very best survive. I look for a strong author's voice, glorious photography, inspiring recipes, and preferably matte paper (yeah, I have a strong opinion on that one too).

The food world was shaken by excitement when Amy Chaplin published her book At Home in the Whole Food Kitchen: Celebrating the Art of Eating Well in the US last fall. There were blog posts (last minute update: I absolutely love this post from Kathryn of London Bakes!), IG pics of dishes prepared from Amy's book (a special thank you to Sonja of Dagmar's Kitchen for all the inspiration), and a James Beard Award. There was also that spicy chickpea stew Lindsey of dolly and oatmeal blogged about and that I found myself preparing and eating every other week or so. I knew that this was a book that ranked really high on my cookbook wishlist. Needless to say, I was beyond excited when I got an email from Amy a couple of months ago. Would I be interested in a copy of her book that was about to be (finally) published in the UK and Australia in June? Are you kidding me? Yes!

It's hard to live up to anyone's expectations and I must confess that because of all that hype around the book my expectations were pretty high. Amy's book, however, won my heart from the minute I ripped open the mailing box. This is not only a cookbook but a guide. A guide to living and eating well, consciously, and sustainably. Amy guides you through her eating philosophy, her pantry, and basic ways to prepare whole foods. It's all done in an inspiring and positive way; she isn't judging. You're simply inspired to adopt her ideas and incorporate her way of cooking and eating into your everyday life.

The book is filled with glorious looking, delicious vegetarian recipes. At this point, I must pinpoint how well Johnny Miller has been able to capture the beauty of this book; his photography is one the reasons why this book is so fascinating. Amy has a talent of combining different flavors and textures into an exciting dish. Although most of her recipes are vegan, gluten-free, and dairy-free, they don't feel like they're lacking of anything. In the last couple of weeks, I've prepared several dishes: red lentil soup (so simple yet full of flavor! definitely going to include it into our menu when I'm going on a hiking trip to Lapland with some friends later this month), quinoa betroot salad (went totally crazy over it), and beetroot chickpea cakes (yes, please) to name a few. And I'm still looking for more! Cherry coconut granola, black sesame flaxseed dressing, strawberry rose kanten, aubergine curry... Yeah, I'm excited and inspired. So inspired.

It was hard to choose which recipe to share with you here on the blog. So many delicious options! As the book's salad section was especially appealing to me, I decided to share a summery salad with you guys. This quinoa salad was the first dish I made from the book once I got it (on the very first day I may add). I love all the different textures and flavors, the fact that it's straightforward to make (don't be scared by the multiple components), keeps well for hours or even a day or two, and is perfect to share with a group of friends or to take to a picnic or to the beach. I made a few small changes to the original recipe: I chose to grill the veggies on the grill instead of roasting them in the oven and left out olives because of personal preferences. Amy has an excellent, super easy and quick to make harissa paste recipe in her book but you can certainly use store-bought harissa as well. However, I strongly encourage you to make your own.

Hope you're enjoying some sunny days on the beach...preferably with a large serving of this salad. Let's all celebrate a bowl of whole food goodness!

Quinoa Salad with Grilled Summer Vegetables & Harissa

Slightly adapted from At Home in the Whole Food Kitchen: Celebrating the Art of Eating Well by Amy Chaplin

serves 4 to 6

You can either grill the vegetables on the grill or roast them in the oven. I've included instructions for both methods below.

In the recipe, you're asked to roll cut the zucchinis. This is a really great cutting technique resulting in nice, interesting looking pieces. So how does it work? You simply slice off pieces at a 45-degree angle and make a quarter turn between each cut. Notice that the cut is always made in the same place. You can check out this tutorial from Saveur.

2 zucchinis, roll cut into 2,5 cm (1") pieces
2 red bell peppers, deseeded & cut into 2,5 cm (1") pieces
300 g (5 dl; 2 cups) cherry tomatoes, large ones cut in half
5 tbsp extra virgin olive oil
fine sea salt
1 red onion, cut into ~1,5 cm (½") wedges
720 g (10 dl; 4 cups) cooked white or red quinoa, cooled (about 170 g / 1 cup uncooked)
5 ⅓ tbsp (⅓ cup) harissa
40 g (2 ½ dl; 1 cup) chopped flat-leaf parsley
140 g feta, drained & crumbled

If you choose to grill the vegetables on the grill, prepare the grill. If you're roasting the vegetables in the oven, preheat the oven to 200°C (400°F). Line 2 baking sheets with parchment paper. Set aside.

Put zucchinis, bell peppers, and cherry tomatoes into a bowl and toss with 3 tbsp of olive oil and ½ tsp salt. Mix until everything is well coated. Grill vegetables on the grill until tender and grill marks appear. Alternatively, divide vegetables between baking sheets and spread out into a single layer. Roast for 25 minutes. Stir, rotate trays, and roast for 10 more minutes, or until browning. Remove from the oven and set aside to cool.

To caramelize the onion, warm 2 tbsp olive oil in a large frying pan over medium heat. Add onion wedges and sauté for about 5 minutes. Lower the heat a bit and cook for 15 to 20 minutes, stirring every now and then, or until soft and wonderfully caramelized. Add a pinch of salt and set aside to cool.

Put quinoa into a large bowl and fluff with a fork. Add harissa paste and mix well. Add the grilled vegetables, caramelized onions, and parsley. Toss to combine. Season to taste with more salt. Top with crumbled feta and serve.

The salad keeps well in the fridge for a couple of days. Just bring it back to room temperature before serving.

Disclaimer: I was sent a copy of At Home in the Whole Food Kitchen from the publisher, Jacqui Small LLP, free of charge. However, I wasn't compensated for this review. As always, all opinions are my own.