Ingredients:
- 2 Tbsp olive oil
- 1 medium onion, peeled and finely-chopped
- 2 cups sugar snap peas, chopped in 1/2” pieces – or asparagus or snowpeas
- 1⁄4 cup sunflower seeds (or pumpkin seeds)
- 1-2 Tbsp fresh lemon or orange zest (make sure it’s organic), finely minced
- 1⁄4 cup fresh mint, minced
- 1⁄2 cup fresh basil, minced
- 1 cup cooked quinoa (mixed) – don’t overcook or will be thick and clumpy
- Unrefined seasalt, to taste
Directions:
- Heat oil in a saucepan on medium heat.
- Add onion and sauté for ~4 minutes.
- Add snap peas and saute about 3 minutes more, until they are bright green.
- Add zest, herbs, seeds, scallions, and fruit (if using).
- Saute 2 minutes just to warm and blend.
- Add cooked quinoa, blend well, and heat thoroughly.
- Add Sea salt to taste.
- Serve hot or cold.
- If you wish, add ~2/3 cup chopped fresh orange (careful to remove seeds) or mango or strawberries or pineapple.
- Or to make more savory, add 1⁄2 cup very thinly sliced scallions (green tops only).
Vegetarian/Vegan/GF/DF/Paleo
