Smoked Quinoa with Roasted Cherry Tomatoes & Carlin Peas

by Susan Crook Saunders October 13, 2023

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

Pre-heat the oven to 180C.
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.
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.
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.
Mix together the lemon juice, olive oil, spices and season with salt and pepper.
Squeeze the garlic from the cloves roasted with the beans (watch your fingers – they’ll be hot!) and mash into the dressing.
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

Author

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