We had the pleasure of hosting a Food Photography + Styling Workshop this past weekend with our friend Aran Goyoaga. We adapted the delicious Spring Quinoa Salad recipe from her cookbook Small Plates + Sweet Treats to include one of our favorite seasonal vegetables, ramps.
Spring Quinoa Salad
hazelnut and watercress pesto
For the Pesto
1/4 cup (30 g) hazelnuts
1 clove garlic, minced
2 cups (40 g) watercress
2 tablespoons grated Parmesan cheese
1/2 teaspoon salt
1/4 cup (60 ml) olive oil
Place the hazelnuts in a dry skillet and toast them over medium-high heat for 5 minutes or until golden. Transfer them to a dry kitchen towel and rub them together to remove the skin.
Combine the garlic and hazelnuts in a food processor and process to a fine powder. Add the watercress, Parmesan, and salt and continue processing. Add the olive oil in a steady stream while the machine is running until it comes together into a creamy paste.
The pesto may be stored in the refrigerator for up to 3 days or frozen for up to 1 month.
For the Salad
1 bunch of baby carrots, peeled and stems removed (leaving 1-inch top)
6 tablespoons olive oil olive oil
1 tablespoon harissa
2 cups (500 ml) chicken stock or water
1 cup (175 g) quinoa, rinsed
1 bunch of ramps, rinsed
2 ounces (60 g) feta cheese, crumbled
1/4 cup (15 g) fresh mint leaves
1/4 cup toasted hazelnuts, coarsely chopped
2 teaspoons finely grated lemon zest
1/2 teaspoon freshly ground black pepper
Baby red watercress
1 medium watermelon radish, finely shaved
Preheat oven to 400F. Toss the carrots with 2 tablespoons of olive oil, harissa and large pinch of salt. Transfer to a lined baking sheet and roast until tender for 25 minutes.
In a medium saucepan, bring the chicken stock and 1/2 teaspoon of the salt to a boil. Add the quinoa, lower the heat to a simmer, cover the pan, and cook for 15 minutes. The quinoa will absorb all the water. Transfer to a large bowl to cool and fluff using a fork.
Meanwhile, trim the roots from the rinsed ramps before tossing with 1 tablespoon of olive oil and a pinch of salt. Transfer to a lined baking sheet and roast until tender, about 5 minutes.
Add the feta, mint, hazelnuts, lemon zest, 1/4 cup olive oil and black pepper to the quinoa and toss. Top with roasted carrots, baby red watercress, roasted ramps and shaved radish.
Recipe | adapted from Small Plates + Sweet Treats by Aran Goyoaga
Photo + Styling | Karen Mordechai