Green Quinoa Salad

Recipe by Educational Chef Julia Schneider
Demonstrated at Ponce City Farmers Market on July 10, 2018

Ingredients

•  Market:
  • Bread and Butter Farms ($5.00)
    • Green tomatoes and Green beans
  • Levity Farms ($8.00)
    • Cucumbers and Peppers 
  • Cosmos Organic Farm ($7.00)
    • Parsley
    • Peppers
    • Cucumbers
• Pantry:
  • Quinoa
  • Vegetable stock
  • Salt
  • Pepper
  • Limes
  • Red Wine Vinegar

 Directions

1. Bring part quinoa to 1-1/2 parts vegetable stock to a boil, reduce to a simmer and cook for 15-20 minutes until all liquid is absorbed. Fluff quinoa with a fork.
2. Chop raw cucumbers, green tomato and peppers to approximately the same size, about 1/8″ cubes.
3. Thinly slice the raw green beans. Mince the parsley. Mix all ingredients with the quinoa and season with salt and pepper to taste.
4. Add a dash of red wine vinegar and the juice of one or two limes to taste.

Educational chef demonstrations made possible by Piedmont Healthcare and Les Dames d’Escoffier Atlanta.