Check out this great recipe idea!
I started off by cooking a cup of Quinoa. After it rested for a few minutes I added diced red onion, plumped raisins, garlic, and sunflower kernels. I let this mix cool to room temp.
I then ran out to the greenhouse and grabbed some superfood mix, red amaranth, baby Tokyo white onion shoots, and cilantro microgreens.
The onions smelled garlicky as I clipped them in the green house. The red amaranth adds a nutty yet earthy element. The cilantro really came through and added a real brightness to the dish!
I needed a good dressing to bring it all together. I used a bit of grapefruit juice, avocado oil, white wine vinegar, agave nectar, and home ground smoked jalapeno powder for a smokey citrusy bite!
I added a handful of our petite baby lettuce and built my salad on top!
The combination of the nutty quinoa, the sweet occasional bite of raisin, acid and smokey peppery heat really worked!
See y'all at the Bastrop farmers market this sat from 10-2.
www.carteracrestx.com
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