The other day as I was visiting my favourite grocery store to pick up some of the essentials, I spotted some huge trays of sprouts for sale. Seeing these beautiful little micro greens bursting out of the earth it suddenly made me realize, hey, It's finally Spring!
Living in Victoria, winter is pretty much non existent. No sleet, no snow, no ice. Instead, summer just transforms into the period of rain. Eight months of rain, that is. So when Spring officially arrives it can be kind of over looked. The idea of waking from the slumber of dark, cold, and long winters doesn't really exist in a city where flowers manage to bloom all year long.
So to be honest, I felt kind of bad that it took going to the market for me to realize the true excitement for spring, but once I started to look, I saw it everywhere. Fresh baby greens, sprouts, radishes, and herbs, were suddenly at my beckon. Where only days before had been rows of yams and winter squash, there was now asparagus. Grabbing what colourful veggies I could, I quickly ran home to make us a joyful spring lunch. This is a perfect dish to use up left over quinoa and any roast veggies that might be kicking around. I combined my Quinoa Cakes with an array of fresh veggies, making my bowl more of a salad, but it would be delish along side some roasted cauliflower, yams, or beets too. The pièce de résistance of this meal happens to come in the way of the sauce (whose creation I entirely owe to by other half). A very easy sauce to whip together, it is flavoured with the fresh green flavour of parsley, cilantro, and green onions. The addition of tahini helps make it creamy, yet light and refreshing, while it cuts through the spice of the onion. Hopefully you'll be like us, slathering a thick layer on just about everything from Buddha Bowls to sandwiches or just cold leftover roasted veggies.
Herbed Tahini Sauce
Recipe: (Serves about 4) Print it Here
1 Bunch Cilantro
1 Bunch Parsley
4 Green Onions
4 Cloves Garlic
A Thumb-sized Piece of Ginger, peeled
½ Cup Olive or Avocado Oil
2 tablespoon Lemon Juice
½ Cup Tahini
4 Tbsp. Tamari
2 tsp. Honey or Maple Syrup
¼ teaspoon Ground Black Pepper
1. In a blender of food processor, combine the cilantro, parsley, onions, garlic, ginger, oil, and lemon juice. Puree until smooth. Add the tahini, pepper, and tamari along and puree until combined. Taste for sweetness and add honey as needed.
Quinoa Baby Cakes
Recipe: (Serves 2, makes about 10 cakes)
2 Cups Cooked Quinoa (about 1 Cup Raw)
2 Tbsp. Chopped Parsley
2 Cloves Garlic, grated
1 Cup Cubed and Cooked Squash or Yam (roasted or steamed)
½ tsp. Sea Salt
A large Pinch Pepper
A little oil to pan fry with
Herbed Tahini Sauce
Greens such as Lettuce, Spinach, Baby Kale or Bok Choy
Beans like Garbanzo or butter beans
Hardboiled Eggs or Goat Cheese
Avocado, Beets, Radishes, Grated Carrots, Cucumber, and Sprouts
1. Begin by cooking the quinoa and squash, if not using left overs.
2. Combine the quinoa with squash in a bowl along with the garlic, parsley, salt and pepper.
3. Gently mash mixture together with you hands, just until it comes together.
4. Scoop approximately 2 tablespoon of mixture and shape into a little patty.
5. Heat a frying pan until medium and add a splash of oil. Pan fry patties until they are crisp, but not too dark. Flip and fry on the other side until browned (about 2 minutes).
6. Serve in a bowl along with the fresh veggies, beans, and Tahini Sauce.