Cumin Seasoned Warm Quinoa Salad with Broccolette, Carrots, and Kale | Farmers' Market Days

Summer is here and its time to make salads. I love shopping at our local farmers' market for fresh organic produce. Starting May the market is outdoors and so the pleasure of visiting it just doubles. The sunshine and vendors with bright flowers, fresh fruits, herbs, vegetables just makes shopping such a satisfying experience. Chatting with the farmers who grow the produce and getting to know is a the best bonus that one can ask for.

This year I am on the lookout for a farm that can supply with a CSA basket during the summer months. I met a few farmers to discuss weekly and bi-weekly arrangements. Hopefully this can all be worked out in the next couple of weeks and I shall see fresh produce delivered home!! Yay!! To celebrate today's recipe incorporates the best of the farmers markets ingredients - kale, broccolette, and carrots!! Its a warm quinoa salad that can easily serve as a side dish, a starter, or even the main course!! Healthy, delicious, and well balanced with vegetables, nuts, and olive oil!

More Quinoa Recipes @ Annarasa:
Quinoa Pongal with Kale and Peas | Savoury Quinoa Porridge
Quinoa Rajma Pulao | Quinoa Pilaf with Red Kidney Beans and Poblano Peppers
Jeweled Quinoa Pilaf with Pepitas and Cranberries

Ingredients:
1 cup broccolette, chopped
1 cup grated carrots
1 cup chopped kale
1 medium onion, minced
4 cloves garlic, minced
1/2 tsp cumin powder
1/4 tsp cumin seeds
1/2 tsp cayenne pepper
Salt to taste
2 tbsp olive oil
11/4 cup quinoa
1/2 cup walnuts, chopped
Extra virgin olive oil, as needed
Lemon wedges

Method:

1. Prepare the quinoa as per the instructions on the packet. Fluff when cooked and set aside.
2. Heat the oil in a large saucepan. Add the cumin seeds. As they begin to roast reduce the heat to a medium and add the garlic. Stir, then add the onions.
3. Fry until transparent, then add the broccolette, kale, and the carrots.
4. Stir fry for about five minutes, then add a pinch of salt, cover and cook for seven minutes.
5. Now season with the ground cumin, cayenne, and salt to taste.
6. Stir in the walnuts followed by the cooked quinoa.
7. Using a wooden spoon, bring together all the ingredients such that the vegetables, quinoa, and nuts are evenly spread.
8. Spoon onto plates. Season with a few drops of extra virgin olive oil and a squeeze of lemon.

Food Event: Healthy Me and Healthy Us created by Priya @ Mharo Rajasthan and hosted by Kalyani @ Sizzling Tastebuds.

Vegan Recipe

Like this recipe. Tried it. Leave me a comment:) 

All content, text and photographs in this blog, unless otherwise noted, are Copyright of © Annarasa 2007 - 2013. All Rights Reserved. Kindly do not reproduce without permission.