This recipe can be switched up to fit any season in the garden.
In the spring we use baby arugula and spinach. During the peak of summer we switch over to grilled summer squash. During the fall we make kale and shaved Brussel sprouts the stars and in the quiet of winter we add in roasted butternut squash. Your selection of herbs can also change to fit your garden season.
Ingredients
1 cup cooked quinoa
½ cup avocado oil
1 teaspoon salt or to taste
½ teaspoon pepper or to taste
1 teaspoon garlic powder
1 teaspoon onion powder
½ squeezed lemon
¾ cup of crumbled feta
Cook 1 cup of quinoa as directed.
Directions:
Gather approximately 1 cup of all your seasonal herbs like chives, oregano, parsley, dill, thyme, cilantro, sage or rosemary. Remember when cooking with fresh woody stemmed herbs to start with less and add in more if needed. Harvest your greens and garden veggies. When using squash we find it is easiest to cut in small cubes, coat in oil and roast or pop in your air fryer on the French fry setting. Make sure to toss 1/2 way through for even cooking.
Once the quinoa is slightly cooled transfer to a bowl and add all remaining ingredients. (save a small amount of chopped herbs for garnish). Mix all together and garnish with remaining herbs. We add a handful of Craisins for a little added color.
