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Quinoa Pilaf
1 cup dry quinoa,
rinsed and soaked
2 small shallots, finely minced
½ carrot, finely minced
4 cups vegetable stock
1 bunch parsley chopped
3 Tbsp. coconut oil Heat oil in sauté
pan over medium heat, add shallots and sauté until golden. While onions are cooking, heat broth to almost boiling and
set aside. Add minced carrot to onion, allow to cook 3 minutes, stir in quinoa, continue to stir for 30 seconds. Add
hot stock to pan carefully, it will steam up!!! Cover, turn heat to lowest setting, and allow to cook for 20 minutes or until
liquid is absorbed. Remove from heat, stir in parsley, allow steam to cook parsley for a few seconds before serving. Quinoa Summer
Salad
This dish is great for using up extra Quinoa, or if you have a busy schedule, is great to have
a bunch in the fridge for quick, healthy meals on the run. Since this does not contain any vulnerable ingredients, it is a
perfect choice for a picnic or barbecue take
along.
4 cups quinoa, cooked and cooled
1 stalk celery, minced
1 small onion, minced
1 large clove
garlic
1 small cucumber, cut into thing half moons
3 scallions cut finely
2-3 small pre-cooked red skinned
potatoes, finely diced
1 Tbsp. olive or coconut oil
1 pinch cayenne pepper
2 Tbsp. parsley
1-2 Tbsp. sea
salt
2-3 Tbsp. pumpkinseed oil
In a sauté pan, heat olive or coconut oil.
Sauté onion until tender add red skinned potatoes. Set aside to cool to room temperature. In a large mixing bowl, combine
quinoa, scallions, garlic, cucumber and celery. When the potato/onion mixture has cooled, add that along with the parsley.
Stir until all ingredients are evenly distributed. Pour in your pumpkinseed oil and season with sea salt and cayenne pepper
to taste. Cover and allow to sit 2-4 hours or overnight for best flavors. Serve chilled or at room temperature.
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Cabbage Rolls With Squash And Millet With
Tarragon
Large cabbage leaves, Lightly blanched in salted water
4 yellow squash
1 large zucchini
½ cup carrot, small dice
½ cup celery, small dice
1 small Vidalia onion, small dice
2 cups
cooked millet with Spice Hunter Tarragon Salad Seasoning and sea salt
1 Tbsp. pistachio oil
1 Tbsp. Garlic
Vegetable
Stock Preheat oven 365. Peel cabbage leaves from head and blanch in vegetable
stock. Sauté squash, zucchini, carrot, celery and onion in pistachio oil with garlic until soft and lightly brown.
Remove from heat, allow to cook and hold to the side. Cook millet with tarragon and sea salt until done, but still very moist.
Blot dry the cabbage with a paper towel and season with Herbamare. Take about 2 tablespoons of millet and spread evenly in
a small 2 x 3 rectangle on bottom half of cabbage leaves. Place sautéed vegetable mixture on top of grains and roll,
folding edges of cabbage in to the center and continue to roll. Cabbage should be tight, uniform and should be able to be
handled without falling apart. Add ½ cup vegetable stock to bottom of baking dish. Place cabbage rolls seam side down
and bake in 365 oven for ½ hour. Harvest Grains Zucchini Boats
Yield: 4 Servings
4 large zucchini
1 cup cooked
quinoa
¾ cup cooked millet
¾ cup cooked amaranth
¼ cucumber, diced
1 red onion, minced
2 Tbsp. lemon juice
2 Tbsp. fresh chopped cilantro
2 Tbsp. fresh chopped mint
1 Tbsp. olive oil
2 tsp.
cumin
Sea Salt and Pepper
Trim off top layer of zucchini (¼
inch) scoop out majority of guts. Chop up and put in a bow. Blanche and shock zucchini shells, set aside. Into bowl, add grains,
onion, lemon juice, herbs, olive oil, cumin and season. Mix well. Fill zucchini boats, slightly overflowing, and place in
shallow baking pans. Bake in a pre heated 400 F oven for 20 -25 minutes until zucchini is tender and dish is hot all
the way through.
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Roasted New Potatoes with Garlic and Rosemary
6 cups new potatoes, diced
2 medium spanish onions, diced
2 sprigs rosemary
2 Tbsp. coconut butter
1 tsp. sea salt
2 Tbsp. garlic, finely diced Wash
and clean new potatoes well. Dice into 1x1 cubes. Sauté garlic, onions and potatoes in coconut butter until lightly
brown.
Add rosemary and sea salt and continue to sauté. Place in oven-proof pan cover with foil. Bake 45
minutes. When potatoes are tender, remove the foil, brown and serve.
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