Recipe by Paola Villafane
Demonstrated at Decatur Farmers Market on August 17, 2016

Ingredients

• 2 cups of quinoa
• 2 small patty pan squash from Local Lands
• 3 large banana peppers from Mountain Earth Farm
• 1/2 pound sweet potato greens from Local Lands
• 7 medium-sized okra from Mealor Family Gardens
• 3 tablespoons vegetable/cooking oil
• Feta cheese from Formaggio

Directions

1. In a large pot, cook quinoa in water ( 1:2cups of water ratio) until all the water is absorbed and seeds release the inner coils. Remove from heat and stir for 3 minutes. Set aside.
2. Chop up vegetables and greens into bite sized pieces.
3. Heat oil in sauté pan and add vegetables. Cook over medium high heat until soft, about 8 minutes.
4. Add greens and cook for another 3 minutes.
5. Remove the vegetables from heat and pour them into the pot with the quinoa and mix.
6. Chop up feta cheese, if needed, and this can be used as a topping or mixed in with the entire dish.