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Its Dinnertime: Try this saskmade Recipe!
- Prep Time:
- Bake Time:
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4 cups vegetable broth
1 ½ cups Willow Creek Organic White Quinoa
1 sliced cucumber - locally grown by Floating Gardens Greenhouse
1 diced green/red or yellow pepper - locally grown by Grandora Gardens
2 chopped tomatoes – locally grown by Grandora Gardens
¼ cup Three Farmer’s Camelina Oil infused with Roast garlic and chili
1/3 cup Lemon Juice
2 minced cloves of local garlic
Dash Chili Lime Ancient Sea Salts – Wild Serendipity Foods
Dash Colorful Peppercorns – Whole Natural Flavors
- Cook Willow Creek Organics – white quinoa in vegetable broth until it fluffs up, about 15 minutes, stirring occasionally
- While quinoa is cooking, whisk together lemon juice, Three Framer’s Camelina Oil, local garlic cloves, Wild Serendipity -Chili Lime Ancient Sea Salt and Whole Natural Flavors - colorful peppercorns.
- When Willow Creeks Organics – white quinoa is finished cooking, allow to cool slightly then, toss with vegetables and lemon juice mix, stirring to combine well. Add more Wild Serendipity -Chili Lime Ancient Sea Salt and Whole Natural Flavors - colorful peppercorns to taste
- Chill before serving.
- Makes 6 servings of Uncle Sheldon’s Quinoa Salad