I was at my first BBQ of the summer season and my dish was praised by some of the other guests. One person suggested that I post my recipe on Pinterest. And since I had this blog just sitting around and collecting dust, I decided to do just that.
On Wednesday, I received my first shipment from my weekly CSA. Knowing what was coming, I had picked up a brick of feta. This is what I made and how I made it. Enjoy! I shall call it:
The First Veggies of Summer
Ingredients
2 cups quinoa
- (I use pearl because it is cheaper but the kid spilled a bunch so I had to supplement with some red. Note that red uses more liquid than white... Approximately 1 cup white or "pearl" quinoa to 1.5 cups liquid. Red quinoa is a 1:2 ratio.)
3 cups vegetable stock
1 lb spinach
2 bunches of asparagus
2 bunches of green onions
18 oz Sheep and Goat's Milk Blend Feta Cheese
1 Lemon squeezed for juice
Preparation
Bring the vegetable stock to a boil. Add the quinoa. Reduce heat to simmer and put on the lid to the pot.. The quinoa takes about 20 minutes to cook. (You can tell that the quinoa is ready when the liquid has been absorbed and you see the "tail" or germ. Since it absorbes the liquid, quinoa grows in size. Select a larger pot than you'd initially be inclined to choose. I used this pot.
Pour the quinoa into an extra large bowl. Then fill the pot with water about halfway, add kosher salt, and bring it to a boil. (I didn't bother cleaning the bowl in between because why make more dishes?) While waiting for the water to boil, chop the feta into small squares and fold it into the quinoa.
Soak the asparagus in water to remove the sand. (Sandy asparagus is nasty.) When the water is boiling, add the asparagus. I cooked the asparagus for about 5 minutes. (If you think I cooked it too much or too little, do what you want.) Then using tongs, pull the asparagus out of the boiling water and place them on your chopping block that is still dirty with delicious feta crumbs. Chop the asparagus and fold it in with the quinoa and feta.
Next drop the washed spinach in the boiling water and boil for about 2 minutes (see above disclaimer for cooking lengths). Either pour all the contents of the pan into a colander or pull out the spinach with the tongs and then chop the spinach on the same cutting block. Mix into the bowl.
Chop the green onion bulbs and the bottoms half of the green onion stems. Mix in.
Pour the lemon juice into the bowl, mix it up. Cover the dish and you are done.
Let me know what you change/add as this recipe wasn't a recipe before today!
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