Grains | Setting the Table

Quinoa Herb Salad

Prepared together with Los Ninos Early Childhood Montessori

Harvested

April 20th, 2019

Farm Harvested:

2-3 radishes, sliced or julienned

3 T. garlic chives, chopped

3-4 T. mint, torn and chopped

From the Kitchen

1 c. quinoa, uncooked

2 T. olive oil

½ lime, juiced

⅓ c. sliced almonds

salt and pepper to taste

Bring the quinoa and 2 cups of water to a boil. Reduce heat and simmer for 15-20 minutes (until water has evaporated). Set aside to cool.
Whisk together the olive oil, lime juice and chives.
Add the chopped radishes, mint, and lime dressing to the quinoa. Toss to combine.
Toast the sliced almonds over medium low heat in a sauté pan until golden brown.
Top the salad with almonds and serve.

Farm Harvested:

1 bunch of collards

2 green onions, sliced

2 T. parsley (approx. 4 sprigs)

1 T. mint (about 1 handful)

From the Kitchen

1 c. quinoa, uncooked

1 cucumber, chopped

1-2 limes, juiced

2 T. peanut butter

2 T. olive oil

2 T. water

Rinse the quinoa. Add to small saucepan and toast over medium-high heat. Add 2 cups of water and bring to a boil. Reduce heat and simmer, covered, for 15 minutes. Remove lid and set aside to chill.
To make the dressing, combine parsley, mint, lime juice, peanut butter, olive oil and water and whisk together.
Blanche collard greens in boiling water for 20 - 30 seconds each. Set aside to cool.
Assemble wraps by spooning the quinoa, cucumbers, and green onions on the collard green. Top with dressing. Roll and enjoy :)

Prepared in the Setting the Table test kitchen

Harvested

February 23rd, 2019