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Quinoa with White Wine and Herbs

This quinoa recipe is a healthy twist on a grain salad that can easily be adapted with seasonal produce. Swap out scallions for wild ramps and watercress for pea shoots if they are not available in your region!
 
Kristin Celeste Shroeger is the food writer, recipe developer and photographer behind The Intentional Minimalist web site. The Intentional Minimalist encourages cooking in harmony with the seasons using sustainable whole foods and allergy friendly ingredients. By eating seasonally, we reap the benefits of good health through nutrition.

Ingredients

  • Quinoa
  • Homemade wild ramp infused olive oil
  • Asparagus
  • Wild ramps
  • Chives
  • Basil
  • Oregano
  • Thyme
  • Pea shoots
  • Purple basil microgreens
  • Radicchio
  • Lemon
  • Black Star Farms Red House White Wine
Ingredient Note: A wide variety of infused olive oils can be purchased at grocery stores and specialty food stores. Or if you’re an adventurous home cook you can make your own. Regular olive oil may be substituted for the infused olive oil used in this recipe.

Preparation

Wash and dry produce. Add one half cup of quinoa into a mesh strainer. Rinse with cold water for a few minutes, drain quinoa and dry quinoa on a cloth towel.

In a medium metal sauce pan, heat one teaspoon of wild ramp infused olive oil over medium heat. Stir in the drained quinoa and slowly toast quinoa for a few minutes. Add one cup water and one eighth teaspoon sea salt. Bring water to a boil, reduce heat to low, cover sauce pan and cook for fifteen minutes. Remove sauce pan from heat and let stand covered for five minutes.

Trim woody ends from asparagus. Remove herbs from stems. Thinly slice two stalks asparagus. Mince two wild ramp whites and stems. Stir asparagus, wild ramp whites and wild ramp stems in quinoa with one tablespoon wild leek infused olive oil. Zest one lemon, mince lemon zest and stir minced lemon zest into quinoa with two tablespoons of white wine. Mince one tablespoon chives, two tablespoons basil, two tablespoons oregano, one tablespoon thyme and remaining wild ramp greens. Stir herbs and wild ramp greens into quinoa with two tablespoons purple basil microgreens and one eighth teaspoon salt.

Plate radicchio leaves. Add four pea shoots into each radicchio and then top with two tablespoons quinoa mixture.