KEEN FOR QUINOA (SALLYE)
1 cchicken stock or water
8 ozsugar snap peas (frozen ok)
3-5 mediumgreen onions
1 cmatchstick carrots
1 jar(s)sliced pepperoncini or banana peppers (optional)
1/4 colive oil
2 Tbsplime juice
2 Tbsporange juice
3 Tbspgarlic flavored rice vinegar
1/3 bunchfresh cilantro (leaves only)
6 ozfeta or bleu cheese
1/2 croasted sunflower seeds
·salt & ground black pepper to taste
How to Make KEEN FOR QUINOA (SALLYE)
- COOK THE QUINOA & SUGAR PEAS:
Heat a medium sized heavy saucepan to medium high heat, pour the quinoa in and heat 2-3 minutes until lightly brown. Stir constantly with wooden spoon to prevent burning.
Pour chicken stock over quinoa, bring to a boil; reduce heat to a summer, cover and cook for about 15 minutes until liquid is completely absorbed.
Remove from heat and set aside until cool.
Place the sugar peas in a microwave safe bowl, pour 1/4 cup water in bowl. Cover bowl with paper towel and cook on full power for 1 minute just until peas are crispy tender and still bright green. Covering with peper towel will create a "steam" action.
Remove from microwave and drain, set aside to cool.
- PREPARE VEGETABLES:
Place each item in a large mixing bowl as you work.
Thinly slice green onion, including green part
Finely chop cilantro leaves
Grate carrots (or use prepackaged matchstick ones)
Cut snap peas into 1" diagonal pieces
Drain jar of sliced peppers then add to bowl
Add Olive oil, lemon juice, orange juice, vinegar, salt and ground black pepper
Mix with wooden spoon until well blended.
Set aside while quinoa cools.
- When cool, fluff up quinoa and fold into vegetable mixture.
Gently fold in sunflower seeds and crumbled cheese
Serve over a bed or romaine lettuce
- A delicious side for grilled seafood.