Celebrate springtime’s fresh flavors with this light and bright entrée.
Whether its a well-crafted vegetable planting, a generous fruit tree, or even just a windowsill herb pot, nothing beats an edible garden. It's so invigorating to cook with things you've grown, even if it’s just a handful of herbs or some flower petals. It puts a little bit of love and care on the plate, and nods to the season in the very best of ways. Here’s one of the garden-ready dishes we’ve been enjoying right now.
SPRING QUINOA BOWL
Celebrate springtime’s fresh flavors with this light and bright entrée. May be enjoyed hot or at room temperature.
1 cup uncooked quinoa
Scant 2 cups water
3 tablespoons olive oil
2½ cups leeks, sliced thin
2 cups frozen peas, defrosted
2 cups (packed) curly kale, chopped fine
1/3 cup dried white mulberries
1 teaspoon freshly grated lemon zest
3 tablespoons fresh lemon juice
3 radishes, sliced paper-thin
3 tablespoons fresh mint, minced
Edible flowers, for garnish (optional)
Sea salt and cracked black pepper
Combine the quinoa and water in a saucepan. Bring to a boil, then reduce heat and simmer, uncovered, for 15 minutes, or until all the water has evaporated. Remove from heat and let stand for 5 minutes, then fluff with a fork and transfer to a large mixing bowl.
In a large sauté pan, heat the oil over moderate-high heat. Add the leeks, season with salt and pepper, and cook for 4-5 minutes, until bright green and wilted. Add the peas, and cook for 1-2 minutes longer. Mix in the kale until just wilted, about 30 seconds. Transfer the mixture to the bowl with the quinoa. Add the mulberries, lemon zest, lemon juice, radishes and mint, season with salt and pepper to taste, and toss well. Transfer to serving bowls and garnish with edible flowers if desired.