3.16.2015

A MIDDLE EASTERN LUNCH PLATE WITH PICKLED TURNIPS, SPICY CARROTS + QUINOA

A Middle Eastern Lunch Plate with Pickled Turnips, Spicy Carrots + Quinoa | Sevengrams

Word on the street is that Spring is coming. All the signs are there -- the snow has melted, the parka has been tucked away, and the streets are drenched in some sort of muddy slushy concoction. The temperatures however, haven't quite caught up. There's still a solid nip in the air, and my eating habits are super confused -- stuck between the warmth of winter soups and stews, and springy wraps and raw salads. That's where this lunch plate comes in -- roasted, pickled, dried and baked -- it covers all the bases, leaving you with a perfectly balanced plate and an incredibly satisfying meal.

A Middle Eastern Lunch Plate with Pickled Turnips, Spicy Carrots + Quinoa | Sevengrams

A Middle Eastern Lunch Plate with Pickled Turnips, Spicy Carrots + Quinoa | Sevengrams

A Middle Eastern Lunch Plate with Pickled Turnips, Spicy Carrots + Quinoa | Sevengrams

A Middle Eastern Lunch Plate with Pickled Turnips, Spicy Carrots + Quinoa | Sevengrams

MIDDLE EASTERN LUNCH PLATE WITH PICKLED TURNIPS, SPICY CARROTS + QUINOA // serves 4-6

This plate is a bit of a commitment, but is totally worth the effort - trust. The turnips need 1 week to pickle, so plan accordingly ;)

Ingredients:

1 batch hummus
1 batch whole wheat pita
1 batch falafel (these, or these)

pickled turnips //
1 1/2 cups water
2 1/2 T coarse salt
1 bay leaf
1/2 cup white vinegar
1 lb turnips, peeled and cut into sticks
1 small beet, peeled and cut into chunks
1-2 garlic cloves, peeled and cut in half

quinoa //
1/2 cup quinoa, rinsed
3 kale leaves, finely chopped
1/4 cup cilantro, chopped
1/4 cup dried cranberries, chopped
1/4 cup whole almonds, chopped and toasted
2 T olive oil
1/2 lemon, juiced

spicy carrots //
2-3 carrots, peeled and sliced into 1/4" diagonals
1 T olive oil
1/2 tsp cumin
1/2 tsp cayenne
1 sprig of mint, leaves chopped
1/4 cup dried currants

What to do:

pickled turnips //
Combine half the water with the salt and bay leaf in a small pot. Heat, stirring repeatedly, until the salt dissolves. Let cool to room temperature, then add the remaining water and vinegar. Place the vegetables in a 1L mason jar and add the liquid. Seal the jar, and let it sit at room temperature, in a cool place, for 1 week. Store in the fridge until ready to use.

quinoa //
Combine the quinoa with 1 cup water. Bring to a boil, stir, reduce to low, cover and cook for 15 minutes (or until all the water is absorbed). Turn off the heat and let sit on the warm burner for 5 minutes. Fluff with a fork. In a large bowl, toss together the kale, cilantro, cranberries and almonds. Add the warm quinoa once its ready. Dress with olive oil, lemon juice and a decent crack of fresh pepper. Toss to combine.

spicy carrots //
Preheat the oven to 400. Toss the carrots slices, olive oil and spices in a bowl. Spread onto a baking sheet, and roast for 20-25 minutes. Once ready, add the mint and currants to the warm carrots and toss to combine.

To serve, place a heaping scoop of the turnips, salads and hummus on your plate. Add a few falafel balls and a slice of pita. Falafels and pita are best served warm; salads can go either way.

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