Menu 0
Smoked Quinoa with Roasted Cherry Tomatoes & Carlin Peas

Smoked Quinoa with Roasted Cherry Tomatoes & Carlin Peas

Home   Recipes for Pulses, Grains, Seeds, Flakes, Flour, Ferments...   Smoked Quinoa with Roasted Cherry Tomatoes & Carlin Peas
Carlin Peas Quick & Easy Quinoa Salad Salads Smoked Quinoa Vegetarian

by Susan Crook Saunders

This salad of smoked quinoa, carlin peas and tomatoes comes to us from the Age Well Project. The smoky flavours from the quinoa are complimented by smoked paprika, cumin and the sweet acidity of roasted tomatoes.

Grown by Peter Fairs in the fields of Essex, nutty and light wholegrain quinoa is traditionally smoked over oak and beech by Rob Morton in his Norfolk smokehouse to produced our smoked quinoa. It's easy to cook and perfect for salads, as a side dish, in soups or as an alternative to rice or cous cous.

The Age Well Project is an excellent blog (and books too) about the science of longevity, distilling published research to make it accessible in our everyday lives. The project highlights the important role of whole grains and pulses in a nutritious diet and the website features many excellent recipes that can be used with our pulses and grains.

Serves 4

Ingredients

For the peas
  • 1 tin Carlin Peas, rinsed and drained
  • 1 tbsp Olive Oil
  • 1 tsp Ground Cumin
  • 1 tsp Sweet Smoked Paprika
For the tomatoes
  • 400g Cherry Tomatoes
  • 4 Cloves of Garlic, unpeeled
  • 2 Large Sprigs of Thyme
  • 1 tbsp Olive Oil
For the quinoa
  • 150g Smoked Quinoa
  • 2 tbsp Fresh Mint Leaves, chopped
  • 2 tbsp Olive Oil
  • Juice of half a Lemon
  • 1 tsp Ground Cumin
  • 1 tsp Sweet Smoked Parpika
  • 50g Feta

Method

  1. Pre-heat the oven to 180C.
  2. Tip the peas into a roasting dish and mix with the oil, cumin and paprika. Season well and pop into the oven to roast for 25-30 minutes until they are brown and crispy.
  3. Put the tomatoes into another roasting dish with the thyme, garlic cloves and olive oil. Season and put in the oven for 20 minutes, until the tomatoes are collapsing and the garlic is soft.
  4. Boil the quinoa in a large pan of salted water until the grains start to unfurl and float to the top – about 10 minutes. Drain and cool.
  5. Mix together the lemon juice, olive oil, spices and season with salt and pepper.
  6. Squeeze the garlic from the cloves roasted with the beans (watch your fingers – they’ll be hot!) and mash into the dressing.
  7. Pour the dressing over the quinoa and mix well. Stir through the mint and cooked peas. Top with roasted tomatoes and feta.


Susan Crook Saunders
Susan Crook Saunders

Author


Leave a comment

Comments will be approved before showing up.

Also in Recipes for Pulses, Grains, Seeds, Flakes, Flour, Ferments...

Mushy Pea, Parsnip & Potato Cakes
Breakfast Dried Peas Gluten-free Green Pea Flour Lunch Marrowfat Peas Pea Flour Peas Rapeseed Oil Supper Vegan Vegetarian Whole Peas
Mushy Pea, Parsnip & Potato Cakes

by The Cook and Him

These pea, parsnip and potato cakes from The Cook and Him are great for breakfast, lunch or dinner. Marrowfat peas are best known as the traditional pea for making mushy peas though they're also fantastic in soups, dips and casseroles.

Read More

Chocolate, Tahini & Brazil Nut Granola Bars
Baking Barley Flakes Brown Linseed Chia Flaked Cereals Flaked Quinoa Golden Linseed Grains and Seeds Naked Barley Flakes Quick & Easy Quinoa Flakes Quinoa Puffs Rye Flakes Shelled Hemp Seed Snacks Spelt Flakes Wheat Flakes Whole Hemp Seed
Chocolate, Tahini & Brazil Nut Granola Bars

by Amy Oboussier

A splendid diversity of flakes, nuts and seeds goes into these easy granola bars, easily adding up to over 12 plant species depending on the mix you choose. This is a great recipe to make with our Granola Bundles.

Read More

Cardamom & Brazil Nut Diversity Granola
Apple Natural Apples Barley Flakes Breakfast Brown Linseed Chia Flaked Cereals Flaked Quinoa Golden Linseed Grains and Seeds Hemp Naked Barley Flakes Pumpkin Seeds Quinoa Flakes Rye Flakes Shelled Hemp Seed Spelt Flakes Wheat Flakes Whole Hemp Seed
Cardamom & Brazil Nut Diversity Granola

by Amy Oboussier

Boost your breakfast's diversity with this granola, packed with flaked grains, seeds and Brazil Nuts, and flavoured with sweet and fragrant vanilla and cardamom.

Read More