Israeli Couscous and Quinoa Salad with Orange Cumin Vinaigrette

Do you ever feel a bit like a mad scientist when you cook? Man, I do, especially when concocting a new recipe. I had the tastiest salad yesterday at The Assembly, a new restaurant in Santa Cruz. So me being me, I had to deconstruct it and create my own version that will strike awe in the heart (and mouth) of my carnivore…and also at a baby shower I’m co-hosting. I don’t have a picture of myself creating things in my kitchen, but I’m pretty sure I look and sound like a cross between Gene Wilder in Young Frankenstein and Monty Burns. “Mmm, yessss. Blend cumin and orange – no one will expect such a bewitching combination! Make the miniature Saturns of quinoa orbit the pearls of Israeli couscous. Yeessss. Mix in some golden beets, sweet currants, kale. And kumquats, yes kumquats, to make it come ALIVE!! Mooohahahahah!”

Although when my friends who do not cook see me in full-on chef-it-up kitchen-concoction mode, they stare at me as if I look like this:

But I digress. Don’t worry, no lab coat is needed to make this healthy, delicious, elegant salad. It’s actually quite simple to make, and it’s versatile too – it’s perfect as a meal or a side-dish. Trust me – you’ll love this delicious salad. It’s got everything: it’s both savory and sweet, it’s got a bit of crunch, there are earthy flavors and bright citrus highlights, it’s packed with protein, complex carbs, fruits, veggies, everything!

When you make this salad, be sure to serve it by holding the bowl high above your head and shouting “IT’S ALIVE!!”  🙂

Israeli Couscous and Quinoa Salad with Orange Cumin Vinaigrette

From fridge to table: 15-20 minutes*
Serves: 6-8

Salad:

1 cup Israeli couscous (aka Pearl Couscous)
1 cup quinoa
1/2 cup dried currants or chopped dates
10 kumquats, rolled and finely diced*
2 cups finely sliced kale
1 large cooked golden beet, peeled and chopped **

* Cool tip about kumquats: roll them between your fingers to release oil held in the kumquat’s skin. You’ll see that it takes on a shiny sheen. This immediately takes the bitterness out of the skin so you can eat the kumquat whole. Pretty cool, huh?

Orange-Cumin Vinaigrette:

1/3 cup canola oil
1 tsp ground cumin
1/4 cup sherry vinegar
1 tsp Dijon mustard
1 tbsp orange juice
2 tsp orange zest
1/8 tsp red pepper flakes
salt and pepper to taste

** There are tons of ways to cook beets, so if you’ve got your favorite method, go for it! If not, here’s an easy way: scrub the beets, rinse them off and put them in a casserole dish. Coat with a little oil, cover with foil and bake at 400 for about 30 minutes.

Prepare the Israeli couscous according to package (I boil 1 ¼ cup water with a pinch of salt, add the 1 cup of couscous, cover and simmer for 10 minutes). Meanwhile, cook the quinoa according to package (I combine 2 cups water with 1 cup quinoa, cover, bring to a boil, then simmer until water is absorbed, about 12 minutes). Once the couscous and quinoa are done, fluff them to cool, then combine them in the bowl with the other salad ingredients.

Combine all the vinaigrette ingredients in a lidded jar, shake well, then stir into the salad, to taste. Serve and enjoy!