Quinoa Corn Salad from The Urban Picnic

On Saturdays during the summer, we've been featuring a series of picnic recipes to cook and taste at the Main Shop. Last week I cooked this fabulous, fresh Southwest-inspired Quinoa Corn Salad from The Urban Picnic by John Burns and Elisabeth Caton (The recipe is also found in Rebar Modern Food Cookbook by Audrey Alsterberg and Wanda Urbanowicz) . Quinoa (pronounced keen-wah) is high in protein, calcium and iron and is a great grain to include in salads as it has a mild flavour and retains a soft texture when chilled. What a great way to also feature locally grown corn.

Quinoa Corn Salad

1 cup (240 mL) quinoa

1 1/2 cups (360 mL) water

1/2 tsp. (2.5 mL) salt

2 1/2 cups (600 mL) corn, fresh or frozen

1 small red onion, minced

2 jalapeno peppers, seeded and minced

1/2 red pepper, finely diced

3 Tbsp. (45 mL) lemon juice

3 Tbsp. (45 mL) lime juice

1/4 cup (60 mL) chopped cilantro

3 scallions, minced

2 Tbsp. (30 mL) finely minced chives

1 tsp. (5 mL) salt

1/2 tsp. (2.5 mL) Tabasco sauce, or to taste

Place quinoa in a fine mesh sieve and rinse thoroughly with cold, running water. Bring water to boil in a small pot, add the quinoa and salt and bring to a boil again. Cover and reduce heat to low for 15 minutes. Turn off the heat and keep the pot covered for an additional 5 minutes. Strain off any excess liquid and spread the quinoa out to cool on a tray while preparing the remaining ingredients.

Steam or lightly saute corn until just tender and cool to room temperature [I steamed the whole cobs of corn, cooled them and cut them off the cob]. Combine all of the ingredients in a large bowl and gently toss. Season with additional salt, pepper or hot sauce to taste. Serve with fresh lime wedges.

Serves 6

Charmoula Lamb/Tempeh Kebabs from The Flexitarian Table

While summer is in full swing, we love to entertain on our patio so barbecuing is a natural choice. But what to grill for vegetarian friends other than veggies and firm tofu? I turned to The Flexitarian Table by Peter Berley for ideas. I had enjoyed tempeh deep fried in Indonesian restaurants and I was curious about cooking it myself.

This recipe starts with a flavourful Moroccan marinade that is divided to season both cubes of lamb and tempeh. Tempeh, often sold frozen, looks like a slab of compressed whole soybeans bound together by a cheesy "glue" and needs to be cooked thoroughly to be palatable.

The marinade is a great compliment to lamb and would also suit chicken or beef. The tempeh was a hit: its natural rich, cheesy flavour and succulent, complex texture was suited well to grilling.

Charmoula Lamb/Tempeh Kebabs from The Flexitarian Table by Peter Berley

Serves 4: 2 servings lamb, 2 servings tempeh

Charmoula
1/3 cup fresh lemon juice
1/2 cup packed coarsely chopped fresh flat-leaf parsley
1/2 cup packed coarsely chopped fresh coriander
4 garlic cloves, peeled
2 1/2 teaspoons sea salt or kosher salt
2 teaspoons ground cumin, preferably toasted and freshly ground
1 teaspoon ground coriander, preferably toasted and freshly ground
1 teaspoon sweet paprika
1/8 teaspoon cayenne pepper
1/2 extra-virgin olive oil

12 ounces boneless lamb, cut into 1 1/2-inch cubes
2/3 cup water
8 ounces tempeh, cut into 1 1/2-inch cubes

Assorted vegetables, such as summer squash, bell peppers, cherry tomatoes, and onions (optional)

For the charmoula: In a food processor, combine the lemon juice, parsley, cilantro, garlic, salt, cumin, coriander, paprika, and cayenne and process to a smooth paste. add the oil and process until thoroughly combined.
For the lamb: Place the cubed lamb in a bowl, add half the charmoula, and toss to coat. Cover and refrigerated for at least 2 hours, or overnight.
Soak four 10- to 12-inch or eight 4- to 6-inch wooden skewers in cold water for at least 1 hour, or use metal skewers.
Light a grill fire.
For the tempeh: Whisk the remaining charmoula with the water. Arrange the tempeh cubes in one layer in a large skillet and pour the charmoula mixture over them. Bring to a simmer over high heat, cover, reduce the heat to medium, and cook until most of the liquid is absorbed and the white streaks in the tempeh have disappeared, so it is uniform in color all the way through, about 15 minutes. If the pan looks dry before the tempeh is cooked through, add a little more water.
Thread the lamb and tempeh (separately) onto the skewers, alternating with the optional vegetables, if desired. Grill the kebabs, turning occasionally, until well charred on all sides, 8 to 12 minutes. Serve.