Sunday, May 3, 2020

Garden Greens and Quinoa Pilaf

I have a very large Chinese Cabbage ( Wombok) that is a bit moth/grub eaten.  I don’t want to waste it is truly organic.  FOOD52 had a recipe for ‘One Pot Kale & Quinoa Pilaf’, that could be adapted to suit my purpose.
I converted the recipe to TMX and made a smaller amount. 
The recipe as presented makes 4 serves as a side. 

60 g Quinoa, washed
Large bunch of greens, ( my cabbage (Wombok)  weighed 200g but could easily double this. )
Oil, 1 Tablespoon of oil of choice.  I used Walnut. 
1 lemon, zest and juice
2 Tablespoons of green onion tops, sliced
1 Tablespoon of roasted Pine nuts.
1 to 2 Tablespoons of Goat Cheese. ( I used Marinated Meredith Feta ) 
Salt and Pepper. 

Mix oil, Lemon, onion tops, in serving dish and set aside. 
Place 1 litre of water into TMX bowl and place basket with Quinoa into bowl.
Depending on what greens are used, separate stalks from leaves. 
Set greens aside except for Kale. 

Kale leaves are added to Quinoa and steamed for 18 minutes. Stems discarded. 
Chinese cabbage ( Wombok)  , stems finely sliced and added to Quinoa and leaves shredded and added in last 5 minutes. 
Silver beet, same as Lombok. 
Baby spinach added in last 5 minutes. 

When steamed, mix greens through Quinoa and tip onto oil mix in serving dish.
Fold together and serve with Pine nuts and feta on top. 

Can be served cold or at room temperature.  Adding Pine nuts and Feta just before serving.


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