Seed Food and Wine, Miami’s premier vegan fest, is back just when we need it most. Now in its seventh sensational year, the festival kicks off in high gear on November 3 with a Vegetable Kingdom dinner prepared by the king himself, Bryant Terry.
The famed Plant-Based Burger Battle takes place Thursday, November 4. I’m excited to present at Seed Summit on Friday, November 5, with some of my favorite vegan influencers, authors and chefs. The party keeps going through Sunday, November 7. Don’t miss me, don’t miss a minute. Get your tix here: 7th Annual SEED Plant-Based Food & Wine Festival.
To give you a taste of good things to come, here’s my seven-seed quinoa recipe, created just for Seed Food and Wine Festival.
Seven Seed Quinoa With Spinach and Sesame DressingIn honor of Seed Food and Wine Festival, this quick and easy quinoa main dish is sparked with seeds and citrus and tossed with a luscious tahini — that’s sesame seeds — dressing.
- 1 cup vegetable broth or water
- 1 cup orange juice
- 1 cup quinoa rinsed and drained
- 1 tablespoon olive oil
- 1 tablespoon cumin seeds
- 1 tablespoon fennel seeds
- 1 tablespoon hemp seeds
- 1 tablespoon sesame seeds
- 2 tablespoons sunflower seeds
- 3 tablespoons pumpkin seeds
- pinch red pepper flakes if desired
- 6 cups fresh spinach leaves chopped
- 1/3 cup pomegranate seeds
- FOR THE SESAME DRESSING:
- 1/3 cup orange juice
- 1 clove garlic minced
- 1/2 teaspoon turmeric
- 2 tablespoons tahini
- sea salt and fresh ground pepper
- In a medium saucepan, bring broth or water and orange juice to boil over high heat. Pour in
- quinoa. Stir to combine, reduce heat to low, then cover. Let quinoa cook for 25 to 30 minutes, or until all the liquid is absorbed and the quinoa grains release their endosperm tails. Remove the lid and set aside to cool.
- Meanwhile, make the sesame dressing. In a small saucepan over medium heat, warm orange juice and minced garlic until just warmed through. Add turmeric and tahini and whisk. At first, the mixture will look curdled. Continue to whisk for another 2 to 3 minutes, or until it turns smooth and thickens to a custard-like consistency. Season generously with sea salt and pepper
- Spoon half of the dressing — about 3 tablespoons — into the quinoa and gently stir to combine. The recipe may be prepared a day or two in advance at this point, then kept covered and refrigerated. Bring back to room temperature to finish.
- In a small skillet, heat olive oil over medium high heat. Add cumin, fennel, hemp, sesame, sunflower and pumpkin seeds, plus the red pepper flakes, if desired. Stir and toast for 2 to 3 minutes, until seeds begin to crispen and become fragrant. Pour onto quinoa and give a stir or two to fluff and combine. Season generously with sea salt and pepper.
- Add the chopped spinach by the handful and toss again. Season to taste with sea salt and pepper and mix in another spoonful of dressing, if desired. Garnish by scattering the pomegranate seeds on top.