Description
An ordinary Quinoa is elevated with the addition of herbaceous Chrysanthemum Greens, piquant Preserved Lemons, and earthy Toasted Walnuts. Served hot, warm, or cold- a versatile and deceptively easy side dish.
Ingredients
Scale
- 1 cup (250mL) Quinoa
- 2 cups (16oz.) chicken broth
- 2 Tbsp. extra virgin olive oil
- 1/2 red onion, finely diced
- 2 shallots, finely chopped
- 2 cups (475 mL) Hen of the Woods mushrooms (loosely packed), coarsely chopped
- 2 preserved lemon quarters, thinly sliced into slivers (or, substitue the zest and juice of one lemon)
- 1/2 cup (120mL) cilantro, loosely packed, chopped
- 1 large bunch Chrysanthemum Greens, leaves only (10-15oz)
- 1/4 cup (60mL) roasted walnuts
- Salt and Pepper, to taste
Instructions
- Cook the quinoa in chicken broth according to the instructions on the package (1 cup of quinoa will usually need to cook for 20-30 minutes)
- Roast walnuts for 15 minutes at 300F, checking every 5 minutes to make sure they don’t burn.
- In the meantime, chop and prep your vegetables. Heat up the olive oil in a large nonstick skillet on high heat. Saute shallots and onions until browned, 5-7 minutes. Turn down heat to medium high.
- Add mushrooms, preserved lemons, and cilantro, stirring for another 2-3 minutes. Add salt and pepper to taste.
- Add the Chrysanthemum greens and saute until wilted, about 4-5 more minutes. Turn off the heat.
- Take Quinoa off the range, testing for doneness. Fluff quinoa with a wooden spoon and transfer to the skillet. Add roasted walnuts. Toss, finishing with salt and pepper, if necessary.
- Serve hot, or set aside and serve at room temperature.
- Prep Time: 20 mins
- Cook Time: 15 mins