Lambs Quarters – Not “Leg of. .”

Because of this blog adventure, for the 1st  time ever I made a list of what I purchased at the farmers market and it turns out to be rather handy. Things get lost in my refrigerator. With this list I can keep track of what I have and what I have used and then at the end of the week I hopefully won’t find any science experiments in the back of my refrigerator – hopefully! . .

Lambs quarters (in the middle of the picture) have a wonderful nutty flavor when gently wilted. To capture the nuttiness, I decided to use quinoa and toasted hazelnuts.
Quinoa is wonderfully high in good quality protein and makes this vegetarian dish complete. Red quinoa posses a particularly nutty flavor. Our neighbor brought us some fresh sugar snap peas from the Eastern Shore and the sweetness offered a nice contrast and complement to the rest of the dish.  Thanks, Eva!

Lambs Quarters, Peas, and Hazlenuts with Red Quinoa

1/2 C hazelnuts
1 C red or plain organic quinoa
2 C water or vegetable stock or bone broth
4 C packed lambs quarters
1/2 C chopped sweet onion
2 T toasted sesame or walnut oil
2 C sugar snap peas
1/2 tsp sea salt
Freshly ground black pepper to taste

Place hazelnuts on baking sheet and roast at 350 in oven or 300 in
toaster oven until fragrant and slightly darkened. Let cool, place in
zip lock bag and crumble nuts with a rolling pin.

Thoroughly rinse quinoa in a fine mesh strainer.  Place in saucepan
with 2 C water or stock and bring to boil, lower heat to
medium and cook until water is absorbed and little white tails are
visible on the quinoa, c. 15 minutes.  Cover and let stand.  While quinoa is cooking
prepare rest of ingredients.

Chop up lambs quarters in 2 inch lengths.  Sauté sweet onion in 1 T
toasted sesame oil in heavy pan.  Add lambs quarters with water
clinging to them, Stir to coat with oil and cover over medium heat
until greens just begin to wilt.  Add  sugar snap peas, 1/2 C water or
vegetable stock, salt and fresh ground black pepper to taste.  Cover
over medium low heat, adding a little more water if necessary until
peas are just bright green and tender crisp.

Place quinoa in serving dish and top with greens mixture.  Drizzle 1 T
toasted walnut or sesame oil over top and sprinkle with toasted hazelnuts.
Serves 4 generously.  Makes a great leftover!

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