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Fiddlehead Fern and Cholla Bud Quinoa Salad Recipe

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1/2 cup freekah or quinoa
1/2 pound baby artichokes- fresh or frozen or cholla buds
1/2 pound fiddlehead ferns
1 teaspoon canola oil
1 clove garlic, minced
1 lemon, zested and juiced
1 teaspoon dijon mustard
1 teaspoon agave
2 tablespoons olive oil
1/2 teaspoon salt
1/8 teaspoon freshly ground black pepper
1 medium shallot, sliced very finely or ramps
1/2 cup chopped fresh basil
1/2 cup chopped fresh parsley

Directions
In a saucepan combine the freekeh or quinoa with 1 1/2 cups of water and a pinch of salt. Bring to the boil an them lower heat to a simmer for about 30-35 minutes, until the kernels are tender. Turn off the heat and cover, allowing the steam to finish off the cooking. After 10 minutes remove the lid to allow the grains to cool slightly.
Clean and trim the artichokes or cholla buds and ferns. In a large fry pan warm the oil over medium heat. Add the vegetables and the garlic and sauté for 3 minutes. Add 3 tablespoons of water to the pan and cover with a lid to steam the vegetables. After 2 minutes remove the lid and continue to cook until all the water has evaporated. Remove from the heat and set aside.
In a small bowl combine the lemon juice, mustard, agave, oil, salt and pepper.
When the freekeh or quinoa has cooled but is still warm, place into a large bowl and toss with the dressing. Add the herbs, lemon zest and shallots or ramps and toss together.
Top with the ferns and artichokes or cholla buds, and a spritz of fresh





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Prep time:
Cook time:
Servings: 4
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Ingredients

Cost per serving $5.35 view details

Directions

  1. In a saucepan combine the freekeh or quinoa with 1 1/2 cups of water and a pinch of salt. Bring to the boil an them lower heat to a simmer for about 30-35 minutes, until the kernels are tender. Turn off the heat and cover, allowing the steam to finish off the cooking. After 10 minutes remove the lid to allow the grains to cool slightly.
  2. Clean and trim the artichokes or cholla buds and ferns. In a large fry pan warm the oil over medium heat. Add the vegetables and the garlic and sauté for 3 minutes. Add 3 tablespoons of water to the pan and cover with a lid to steam the vegetables. After 2 minutes remove the lid and continue to cook until all the water has evaporated. Remove from the heat and set aside.
  3. In a small bowl combine the lemon juice, mustard, agave, oil, salt and pepper. When the freekeh or quinoa has cooled but is still warm, place into a large bowl and toss with the dressing. Add the herbs, lemon zest and shallots or ramps and toss together.
  4. Top with the ferns and artichokes or cholla buds, and a spritz of fresh lemon juice if you prefer.
  5. Sent from Recipe Cloud
  6. Sent from my iPad
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Nutrition Facts

Amount Per Serving %DV
Serving Size 129g
Recipe makes 4 servings
Calories 187  
Calories from Fat 85 45%
Total Fat 9.62g 12%
Saturated Fat 1.2g 5%
Trans Fat 0.01g  
Cholesterol 0mg 0%
Sodium 325mg 14%
Potassium 457mg 13%
Total Carbs 21.23g 6%
Dietary Fiber 4.1g 14%
Sugars 0.53g 0%
Protein 6.7g 11%

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