The Flavor Bible - ok, I like it.

When my housemate's boyfriend came by with this heavy tome under arm - I had mixed feelings. The Flavor Bible is a compilation of foods, herbs and spices - pretty much anything you can imagine that is edible and has a taste - organized alphabetically with a listing of every flavour that complements it, as well as descriptions of the flavour characteristics, qualities and strengths.

My initial reaction was mild annoyance - I love being creative and relying on my senses in the kitchen. I think too many people are put off from cooking by thinking they have to follow recipes or techniques or that there is some magical law that basil goes with Italian cuisine, cumin with Indian, ginger with Asian etc. I didn't give the book much of a chance.

I cracked the pages a day later and realized what a wealth of information I had my hands on. This book is the result of the immense creativity of countless imaginative chefs. I'm a convert now. Instead of being a do this, not that manual to flavour combinations, it actually adds to the creative, intuitive nature of cooking I enjoy most by giving cooks a new way to look at flavours and new ideas for stepping outside their norms. It definitely reminded me to think outside what I've learned and try something new.

Yesterday I made a dinner salad that tasted so amazing I squeeled with glee on my first bite and forced my roommate to try a bite. She agreed it was incredibly delicious. It still felt like my own creation because it didn't come from a recipe, even though the Flavor Bible nudged me to try the additions I just couldn't see in my mind (note to self - not my senses, but my MIND couldn't imagine them).

Under the grapefruit entry, it nudged me to use up the mint I had on hand and add some hazelnuts too. I tentatively wrapped a tiny bit of mint, avocado and grapefruit in a spinach leave, dipped it in the dressing I had made and tasted it. I was sold. And this salad was born...


Grapefruit-Mint Quinoa Spinach Salad - serves 2

This salad is high in protein, iron and calcium due to the amazing little South American grain, quinoa. It has an amino acid profile equal to meat - i.e. it is a complete protein. It is also gluten free for those who are sensitive little flowers (like myself). However, I love quinoa for its flavour and versatility and for how it coats the spinach leaves and soaks up the tangy dressing in this salad.

Quinoa
1/2 cup quinoa, rinsed well and drained
3/4 cup boiling water
(makes 1 1/2 cups cooked quinoa)

Shallot Vinaigrette - (warning this is from memory! I'll try to make it again soon to test out the proportions...)
1 small shallot, peeled and minced
about 1/4 cup sweet, fruity olive oil
about 2 tbsp. apple cider vinegar
about 1 tbsp. sherry vinegar
juice from 1 small lemon
2 tsp. dark, flavourful honey
sea salt - plenty to taste
black pepper

Salad
half a bunch of spinach, well washed, long or tough stems trimmed and discarded
1/2 an avocado, cut into small cubes
1/2 a pink grapefruit, supremed
2 tbsp. hazelnuts, toasted and chopped coursely
handful of fresh mint leaves, cut into thin ribbons (chiffonade)

Directions:
Quinoa
Place the quinoa in a small pot. Add the boiling water. Stir, add a pinch of salt. Bring to a boil, cover with the lid, reduce heat to lowest setting and let cook for 15 minutes.

Do not lift the lid or stir while cooking. Little steam vents form that keep the grains separate, stirring disrupts them and causes it to become a gloopy mess.

After 15 minutes remove the lid and tilt the pan to the side. If you see water, cover and return to cook for another few minutes. Once no water appears, it is done. Let sit covered, off the heat for 5 minutes, then fluff with a fork.

Dressing: While the quinoa is cooking, make the dressing. Whiz all the ingredients except the oil together with an immersion blender or regular blender. Drizzle in the olive oil while blending so that it emulsifies into the dressing. It should be creamy and slightly thick. Taste and adjust vinegar, oil, salt and pepper to taste. My dressing was slightly sweet but had a nice tangy, saltiness too.

Salad: Place the spinach in a bowl, spoon the quinoa (it can be still warm) over top, tossing it a little bit so the quinoa and spinach are mixed together.

Drizzle with some dressing.

Place the avocado and grapefruit over top, sprinkle with the sliced mint and chopped hazelnuts.

Enjoy!