Every now and then there comes a time to do a pantry inventory. I did one at the beginning of this week and boy, what a good (and much needed) piece of work that was! I decided to prepare myself a meal containing some of the ingredients that had to be used up. There was a small amount of quinoa left in the jar, as well as some buckwheat kasha and flax and hemp seeds and just a bit of chickpea flour… As I like to make patties, that was what I set myself up to do. All I needed was a salad to complement my dish.
I opted for a colorful carrot and asparagus salad. To give it an even cuter look, I created a couple of radish mice (they have been on my list like forever!) which I ate (yes, I know!) after photographing the dish (I had doubts, believe me – they were really too cute to be eaten!).
So, what do you think? Sounds like a nice lunch?
For salad you need:
carrots of two (or more!) different colors
thin green asparagus spears
simple vinaigrette: extra virgin olive oil, lemon juice, sea salt, white balsamic vinegar
For patties you need:
50g (white) quinoa
100g buckwheat kasha
sea salt, to taste
half a leek, finely chopped
1 carrot, finely grated
1 zucchino, finely grated
a bunch of fresh coriander, chopped
2 eggs, whisked
1 Tbsp flax seed, freshly ground*
1 Tbsp hemp seeds, freshly ground*
1/2 cup rolled oats, ground
1-2 Tbsp chickpea flour**
*I grind the seeds together with rolled oats using my coffee grinder
**optional; you can use any other type of flour (or even breadcrumbs) that you have in the pantry – if the mixture looks dry enough already, simply omit the flour
Prepare the salad in advance: peel the carrots using a julienne peeler (if you have one, and if not – don’t worry and use a normal grater). Place the carrots in a salad bowl. Carefully slice the asparagus spears in half and blanch them for 1 minute in lightly salted boiling water. Drain immediately and place asparagus in cold water. Like this it will retain its beautiful green color. Add the asparagus to carrots. Whisk together the vinaigrette ingredients and pour over the carrots and asparagus and mix gently to combine. Allow to marinate in the fridge for an hour at least.
Cook quinoa and buckwheat separately in lightly salted water or stock. I like to add a dash of turmeric powder to quinoa while it cooks – you can do that to, if you like turmeric. Place the cooked quinoa and buckwheat in a big bowl. Heat a bit of oil in a frying pan and stir-fry the vegetables (leeks, carrots and zucchini). Season with salt and add the veggies to the quinoa-buckwheat mix. Mix in the chopped coriander leaves, whisked eggs, ground flax and hemp seeds and rolled oats. Mix the mixture with your hands. If it’s very wet, add a bit of flour. I let the mixture rest at this point, so that the dry ingredients absorb the liquid ones. Then I shaped the patties (you will get 9 medium-sized), placed them on a baking sheet covered with baking paper, brushed with olive oil and then they were baked in hot oven until golden brown.
Note: patty mixture or shaped patties can wait in the fridge, covered with plastic foil, and can be baked the next day. They taste yummy with ketchup or home made tomato sauce, and I think they would go great with some creamy mushroom sauce, too. However, don’t forget the salad! 😉