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We All Deserve Farm Fresh

Recipe #1 March Week C

Credit: Fiona Lewis

 

Carrots

Kale

20 g Candied Walnuts

2 tsp Garlic Powder

4 Tbs Cranberries dry

50 g Spinach

10 g Ginger, Fresh 8cm piece

1 each Lemon Juice

1 cup vegetable stock

!4 Tbs Olive oil (Not Inc)

2 tsp Salt

1/2 Cup Quinoa

 

Step 1: Rinse your quinoa and drain well. Combine quinoa, 1 tsp of salt, and 2 cups of water in a saucepan. Bring to a bowl,

decrease heat to low, cover and cook for 10 minutes. Take quinoa off the heat, take the lid off, cover with a clean dish

towel, and quickly and tightly put back the lid on the pot. Leave for 5 minutes. Remove lid and fluff quinoa with a fork and

add 1 TB of olive oil. Set aside.

 

Step 2: Veggie Prep - Using a vegetable peeler, slice the carrots into long thin ribbons. Roughly chop Spinach. Grate or small

dice your ginger. Remove stems from kale leaves and thinly slice. Prepare stock.

 

Step 3: Heat up oil in a pan, add spinach and cook for 5 minutes. Add cranberries, garlic, and ginger. Cook for another two

minutes.

 

Step 4: Add carrots and kale and 1/2 cup of stock. Using tongs keep turning your veggies around to cook all sides. Add the

last 1/2 cup of stock. Continue cooking for another 5 minutes or until stock is cooked off. Add lemon juice and zest from and

season properly with salt and pepper. Toss to combine.

 

Step 5: Toss in candied walnuts and quinoa. Serve.