By Selah Koile RHN
Yields 4 servings.
1 C quinoa
2 C water
2 Tbsp vegetable oil
8 garlic scapes finely chopped
1 med size green zucchini
1 med size yellow zucchini
2 Tbsp fresh rosemary
4 spring onions, finely chopped
2 C fresh peas (or combo of peas, sugar snaps,
1 fresh lemon, juiced
25 (or a small handful) fresh mint leaves, torn
4 freshly picked day lilies
Optional garnish: Johnny jumps ups
In a small pot bring the quinoa and water to
a boil, then immediately lower the heat to simmer.
Cover the pot and let cook until all the
water has evaporated and the grains are light and fluffy. In the meantime proceed with the
Cut both zucchini in half (lengthwise). Then
cut each piece again in half (lengthwise). Finally, cut lengthwise along the
center to remove the seeds.
Heat the oil. Put ˝ of the garlic scapes and
the rosemary in the pan.
Add zucchini fillets to the pan, searing both
sides until golden. Season with sea salt and set aside in a covered dish.
(Note: It’s important not to move the zucchini around, or check on it too
frequently, so a nice golden crust forms.)
Sauté the onions, remaining garlic scapes,
peas and mint until the peas are warmed but not overly cooked.
When the quinoa is cooked, toss it together
with the peas and season with fresh lemon juice, butter and sea salt.
Remove the stamen from the lilies and fill
the centers with the quinoa and pea mixture.
Serve with the zucchini fillets and extra
quinoa and peas. Garnish with fresh mint leaves and johnny jump-ups.
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