1/2 Medium red onion, cut fine into half moons
4 radishes, cut fine into half moons
2 Tablespoons umeboshi vinegar
1 Tablespoon brown rice vinegar
11/2 Cups quinoa
3 Cups spring water
1/4 teaspoon sea salt
2/3 Cups hazlenuts
1/4 Cup chopped parsley or chopped mint
1/2 Cup rasins, washed and drained
Mix the onion and radishes with both vinegars. Place a plate and weiht on top, and press for 1 hour to pickle. Wash quinoa thoroughly with water to remove bitter aponin on the outside of the grain. Roast in a dry heavy-bottom fry pan until dry, stirring contantly until grian begins to turn golden and puff up a little.
Bring water and salt to a boil in a saucepan, stir in quinoa, cover and bring back to a boil. Turn the flame down low and simmer until all the water is absorbed (about 20-25 minutes). Remove from heat, fluff with a fork and turn into a mixing bowl to cool .
Wash and roast hazelnuts at 350’F until nuts re golden and skins crack and loosen . Rub thr nuts in a fry dishcloth to remove any loose skins. Chop roughly. Mix in hazelnuts, quinoa, onions, radishes, herbs and raisins together, including pickling liquid. Serve.
–Ume pickled radishes have a bit of a funky smell (or as my kids say farty smell). This dish is great, it’s light and tasty and was perfect for lunch today.
All recipes printed with permission from Jessica Porter .