- Homemade wild ramp infused olive oil
- Wild ramps
- Pea shoots
- Purple basil microgreens
- Black Star Farms Red House White Wine
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.