Quinoa with Lime & Mint
After heading to the the farmers market for the first time this year for me, I have been feeling so inspired to get out and dig in the dirt, getting my pots ready for herbs in a few weeks. Getting my list of “to make” spring recipes ready and anxiously waiting on Vertical Paradises heirloom tomatoes and english cucumbers to be in my hands! So while I wait, wait for warmer weather and more local, fresh produce I went back to a few of the good ol recipe stand by’s. Also a recipe that is vegan, gluten free, oh and super easy too!
Quinoa is something that I play with all the time. You can add almost anything to it and make a delicious meal (we call it hippie bowl around here) because I do this a lot. Adding black beans, lime, cilantro, and hot peppers and having mexican quinoa. Feta, chick peas, oregano, basil, and black olive for Greek flavors, really the possibilities are endless.
I adapted this recipe from one of my favorite gluten free blogs, http://glutenfreegoddess.blogspot.com/and changed it around a bit to suit my palate-or what client I am working for. I really depends, some like some cilantro and basil addded as well as the mint, or just the lime juice not the zest, but this is my favorite way. Feel free to add whatever you like; beans, grilled chicken, tofu, fresh veggies, greens…go crazy!!!
Photo credit to Karina Allrich @ gluten free goddess.
Quinoa with Lime & Mint (4 servings)
1 cup dry quinoa
2 tablespoons fruity extra virgin olive oil
Juice of 2 limes, zest of 1
¼ c. fresh mint , chopped
Sea salt and fresh ground pepper, to taste
A handful of sweet and ripe cherry or grape tomatoes, quartered
2 chopped scallions
Bring quinoa and 2 c. water to a boil, cover and let simmer or medium low heat until quinoa has “tails” and all water is absorbed.
Scoop the cooked quinoa into a bowl and add the rest of the ingredients, tossing lightly with a fork until combined.
Taste test and adjust seasonings. Cover and chill- the longer, the better.
buy Local. cook Fresh. eat Pure.
~Amanda
