Quinoa with Ramps and Diced Carrots
A simple and flavorful side dish enhanced with wild ramps
Ingredients
- 2 cups quinoa
- 4 cups water
- 4-6 carrots diced
- 1 bunch ramps about 8-10
- kosher salt to taste
Instructions
How to Cook the Quinoa
- Pour the quinoa and water into a large pot. Bring to a boil over high heat
- Reduce the heat to low. Cover and cook for 12-15 minutes or until water is absorbed and quinoa is not crunchy.
- Fluff the quinoa with a fork.
Cooking the Veggies
- Peel and dice the carrots. Carrots should be about a ΒΌ inch.
- Wash the ramps thoroughly.
- Cut the white bulbs off. Dice them.
- Remove the woody steams from the leaves. Save those for the stock pot.
- Take 3-4 leaves at a time and roll them into a log. Sliced them thinly into thin ribbons or chiffonade
- Coat the bottom of a frying pan with cooking oil. Heat up to medium-heat high. Add the carrots.
- Cook the carrots until softened and starting to brown.
- Add the ramp bulbs. Cook for about a minute or two until softened.
- Turn off the heat and add the ramp leaves. Stir until the leaves have wilted.
- Add the veggies to the fluffed quinoa. Stir and serve.