The old adage ‘variety is the spice of life’ certainly rings true for David Narod.
When the longtime White Rock resident isn’t busy cooking up a variety of fiery, exotic dishes at Piquant Gourmet Meats and Seasoning, Narod, 51, rolls up his sleeves to help clients find their dream homes as a real estate agent with Sutton Group Realty.
Despite always having a passion for the culinary arts, the Semiahmoo Secondary graduate didn’t decide to pursue this interest on a professional level until three years ago, when he purchased the Ocean Park shop.
“I’ve been cooking since my mother first let me try it at the age of six,” said Narod, who credits Julia Child’s cooking program for piquing his interest in the culinary craft.
“We were always watching cooking shows together and flipping through cook books. Back then my mother let me bake because that’s what we wanted to eat. Now that I’m older I like to cook anything that’s new and different. I never just make the basics, I’m always experimenting in the kitchen.”
Narod’s wife, Samantha, and two children don’t share his interest in meal preparation, but are always eager to help him taste test his concoctions, he said.
“They’d much rather help me eat it then help me make it, but I don’t mind at all, really.”
In addition to trying his hand at new recipes and selling real estate, Narod enjoys spending his time out on the field playing rugby with his team – the Semiahmoo Old Boys.
“I’ve been playing for more than 30 years now,” he said. “It’s a great way to keep fit.”
In this week’s edition of Local Flavours, Narod shares his recipe for Piquant Quinoa (keen-wa) Salad, a dish he serves at his specialty store.
“It’s by far the most popular salad we sell,” he said matter-of-factly.
“Quinoa is an ancient, traditional whole grain and is one of the best sources of protein in the vegetable kingdom. Quinoa is gluten-free and provides all of the eight essential amino acids.”
Piquant Quinoa Salad
Ingredients:
1 cup quinoa
¼ cup chopped red onion
1 thinly sliced carrot
½ cubed cucumber
1 chopped green onion
1 diced red pepper
4 tbsp. of finely chopped cilantro
½ cooked kidney beans (optional)
Dressing:
¼ cup olive oil
Juice of one lime and one orange
3 tbsp. apple cider vinegar
¼ tsp. garlic powder
1 tsp. dijon mustard
1 tsp. minced fresh ginger
½ tsp. salt
½ tsp. pepper
Instructions:
Add 1 cup of quinoa to to 1-1/4 cup lightly salted water and bring to a boil. Simmer for 10 minutes and then let stand for another 10 minutes, then cool.
Add rest of salad ingredients to cooled quinoa. Add mixed dressing to salad and enjoy!
