|2 servings||calories per servings 759||protein serving 27 g||carbs per serving 97 g||total fat per serving 33 g|
The seeds of the quinoa plant bring more than a good amount of protein to your table; they also bring a mellow, slightly nutty flavor that pairs well with many other foods. In this one-dish meal, sunflower and flax seeds highlight quinoa’s nuttiness, while tomatoes and green onion sharpen the flavor. Buttery avocado brings it all together for a very satisfying meatless dish.
|Nutrition Facts||/ Per Serving|
|Total Fat||33 g|
|Saturated Fat||4 g|
|Trans Fat||0 g|
|Polyunsaturated Fat||12 g|
|Monounsaturated Fat||14 g|
|Total Carbohydrates||97 g|
|Dietary Fiber||17 g|
Prepare your mise en place: Trim and thinly slice green onions, keeping whites and greens separate. Pick and chop basil leaves. Cut pea greens in half. Cut tomatoes in half lengthwise.
Heat a small saucepan over medium heat, and add 1 teaspoon olive oil. When the oil is shimmering add green onion whites. Cook, stirring, 2-3 minutes.
Add quinoa, and cook while stirring until you hear little crackling noises, 2-3 minutes. Stir in 1 1/2 cups water, Bragg Liquid Aminos and 1/4 teaspoon Pink Peppercorn salt. Increase heat to high. When the liquid comes to a boil add tomatoes, reduce heat to low, cover pot and simmer until quinoa is tender and most of the liquid has been absorbed, 10-12 minutes. Remove from heat, and set aside, still covered.
Heat a small sauté pan over medium heat. Add remaining 1 teaspoon olive oil, sunflower seeds, flax seeds and 1/4 teaspoon Pink Peppercorn salt. Stir constantly while the seeds toast. When the seeds smell toasty and you start to hear the flax seeds popping, remove from heat and stir in basil. Set aside off the heat.
Cut avocado in half lengthwise around the pit, then carefully remove pit and discard. Use a spoon to scoop each avocado half from its peel. Cut avocado into 1/2-inch pieces.
Divide quinoa between 2 bowls. Top with avocado, pea greens, toasted seeds and green onion greens. Enjoy!
Seth worked with top chefs in New York and in Atlanta, and worked as the Program Director for a farm to school pilot program aimed at developing standards-based, hands-on garden and cooking curriculum for children from kindergarten to fifth grade. Seth also spent several years working as a farmers market chef in Atlanta. During this time, he established and developed connections between the market and local schools, after-school clubs, senior living facilities, and other community organizations. At these community connection posts, he shared his culinary knowledge and expertise, giving hands on cooking instruction as he explained how farmers markets can benefit an individual's health and community. In 2016, Chef Seth was named a Georgia Grown Executive Chef for his commitment to locally grown food.Learn More...