Apollo’s Hidden Quinoa
by Linda Watson, founder of the Cook for Good project
© 2014 Cook for Good, used by permission
Active time: 10 minutes. Total time: 2 to 3 hours using a simple solar oven like the Fun-Panel Solar Oven, depending on the weather. Makes two big servings.
2 leaves rainbow chard
1/2 small carrot
½ cup quinoa
¼ teaspoon salt
1 cup water
1 tablespoon Greek Dressing
Line the inside of a 2 cup canning jar with chard leaves. Trim chard stems that stick up over the top of the jar and cut into ½-inch pieces. Cut carrot lengthwise and then into ¼-inch pieces .Rinse quinoa, then spoon into the jar inside the chard leaves. Add salt, water, and ½ cup mixed chard stems and carrots. Put a lid on the canning jar and barely tighten the ring.Cook in a solar oven until quinoa is fluffy and has absorbed all the water. Drizzle with Greek Dressing and enjoy hot, at room temperature, or chilled.
Note: to cook Apollo’s Quinoa on the stove, bring quinoa, water, and salt to a boil in a small covered pot. Reduce heat to simmer and cook for 15 minutes. Put chopped chard and carrot on the quinoa, cover, and let rest on the hot burner for about 8 minutes.
1 lemon or 2 tablespoon lemon juice
1 small clove garlic, minced
¼ cup olive oil
¼ teaspoon mustard
Juice lemon and mince garlic. Put all ingredients in a small jar and shake to combine. Keeps refrigerated for five days.
Note: If the olive oil hardens in the refrigerator, warm dressing for a few seconds in the microwave or let it come to room temperature on the counter.