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Some New Greens from the Farmers Market...Quinoa and Ammaranth

Last week at my local Farmer's Market, I picked up some greens I've never cooked with before, quinoa and amaranth.  The farmer I purchased them from informed me that they would be great added to salads and also could be cooked up like any other green.  I washed them up, broke off their stems at the intersection with the leaf and tossed them in a pan.  Evaluation:  delicious!!

Sesame Greens

  • 1 shallot chopped
  • 1 clove garlic chopped
  • amaranth greens
  • quinoa greens
  • olive oil
  • sesame oil
  • sea salt
  • pepper
  • sesame seeds

Wash  and de-stem greens.  Remove quinoa flowers and seeds (see below).  Saute wet greens in a little olive oil.  When softened, pour on sesame oil, salt and pepper and top with sesame seeds.

Remove the quinoa flowers


Follow Gourmet Chief and Master Gardner Sue Pipal.  She writes at Eat Thrive Heal