Chef Stacy Duncan shared this recipe with us at the Parkland Fresh Stop Market on August 2, 2016. We hope you enjoy it!
2 cups water
1 cup uncooked quinoa
1 teaspoon salt
Rinse the raw quinoa in a strainer under cold running water until the water runs clear. Drain the excess water. Combine the Quinoa, salt and water in a saucepan. Bring to a boil and reduce to simmer. Cover and cook for approximately 15 minutes, until the seeds are translucent and have spiraled out from each seed. Place cooked Quinoa in a large bowl and refrigerate.
2-3 ears of corn
1 cup diced fresh tomatoes
1 cup diced carrots
1 cup diced bell pepper
1/2 cup red onion
1 can chickpeas (drained and rinsed)
1 cup cucumbers
Ground black pepper to taste
1-2 teaspoons lemon juice
2-4 tablespoons extra virgin olive oil to taste
Stir Veggies into the cold Quinoa:
Drain and cool the corn, then slice the kernels from the cob. Mix in with the the tomatoes, carrots, peppers, onions, chickpeas and cucumbers, then add ground black pepper to taste. Drizzle on the lemon juice and olive oil mix to taste.
2-3 Ears of Corn boiled for 3 minutes in a saucepan.
These are the recipes collected from the talented chefs who volunteer their time at our Fresh Stop Markets.