This salad was something I whipped up in a hurry one night a couple weeks ago. I was actually going out for dinner that night but was so hungry that I had to eat something before going out. I just couldn’t wait. Do you know the feeling? There was no way I was wating another hour or 2 before eating anything. I pretty much just used what was available to me and it turned out great. Good enough to make again!
My friend had come over for a glass of wine before dinner and I had some spelt already cooked in the fridge. Have you ever tried spelt? It is an ancient grain, which means it hasn’t been modified. It has about 30% more protein than whole wheat and also contains less gluten then wheat.
I just jazzed it up with some fresh flavours, a jar of marinated artichokes, and boom! An awesome spelt salad that is great for lunch or dinner. Cooking things like spelt, quinoa or rice ahead of time and keeping them in the fridge ready for when you need to put together a meal in a hurry is a great idea. Cooking spelt takes about 40 minutes to cook, but virtually no time or effort on your part. You just need to think of it while you are hanging out at home. Easy enough. Simply rinse and bring boil in a pot with lots of water.
Lemon and parsley are healthy ingredients that I suggest always having available in your fridge at all times. They last quite a while, and can really brighten up the flavours of a dish. I also love using lemon and parsley in my smoothies. Keeping things like a jar or 2 of marinated artichokes in the pantry is a great idea too. They are great in salads, in pasta dishes, on homemade pizzas, or even just as an appetizer.
If you haven’t tried spelt before you are in for a pleasant surprise. It is a hearty grain that has a yummy nutty taste. It retains quite a bit of bite and structure even when cooked making it one of my favourite grains for salads.
Adding a seed to a salad, like pumpkin seeds, is easy way to add another layer of flavour and texture to your salads. Whether it be a grain based or green salad, nuts and seeds really help bring a salad to the next level. My favourites are pumpkin seeds, sunflower seeds, hemp seeds, pine nuts and pecans.
Marinated Artichoke & Spelt Salad
3/4 cup spelt, rinsed
3/4-1 cup marinated artichokes, drained and roughly chopped (from a jar)
1/2 cup chopped parsley
1/4 cup pumpkin seeds
2 tablespoons lemon juice
2 tablespoons extra virgin olive oil
salt and pepper to taste
1. Bring 4 cups of water to boil in a medium saucepan. Add the spelt. Reduce heat to medium-low and cover. Simmer for about 40 minutes, until spelt is cooked. It should still have some bite to it. Drain, and set aside to let cool for 10 minutes.
2. While the spelt is cooking prepare the rest of the ingredients.
3. Toast the pumpkin seeds in a frying pan on medium for a few minutes until they begin to pop.
4. In a good size bowl, combine the spelt with the rest of the ingredients and mix well.
I love jazz music, and I love listening to it while cooking or enjoying a glass of wine with a friend. Check out this song called “Don’t Mess with Mister T” by Stanley Turrentine from the album of the same name. It is a used record I picked up recently. It is some very smooth and soulful jazz. It is better when played loud, so be sure to turn it up in order to get the full experience. I hope you enjoy it!
Powered by Facebook Comments