Starch
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$9.00
This quinoa pilaf is easy to defrost in the fridge during the day so you can warm up as the perfect “starch” for dinner to go with any veg or protein you might have on hand. It’s versatile, full of local veg and packs a nutrition punch.
We’ll pair quinoa, wild rice, fresh parsley, and roasted butternut squash with an abundance of local baby arugula to create an earthy, sweet, and subtle quinoa dish. Quinoa and wild rice are both seeds (not grains) and wild ‘rice’ has almost twice the protein, fiber, and b-vitamins as brown rice. The flavor, freshness and nutrient density of this dish is off the charts. Join us as we celebrate the last of the winter squash bounty with the best greens that spring has to offer. Serve gently reheated in a saucepan over low heat.
$9 / pint
$18 / quart
White Quinoa* | Wild Rice* | Local Arugula* | Butternut Squash* | Parsley* | Lemon* | Extra Virgin Olive Oil | Sea Salt (* = ORGANIC)
$8.50 – $17.00
We’ll cook the quinoa in coconut milk and kaffir lime leaves, boosting these puffy little grains with rich flavors right from the start. Then we’ll add pink peppercorns – actually little red berries – for a subtle floral note that mixes beautifully with the ginger and citrus. Fresh shredded organic cabbage and carrots will add texture and color and crunchy peanuts on top will seal the deal. Serve this with our chicken skewers or any grilled protein or veg and you’re sure to fall in love. Serve cold or gently warm up in a saucepan over low heat.
$8.50 / pint
$17 / quart
White Quinoa* | Local Red Cabbage* | Carrot* | Kaffir Lime | Local Cilantro* | Peanut* | Pink Peppercorn* | Coconut Milk* | Coconut Aminos* | Lime* | Ginger | Nutiva Virgin Coconut Oil* | Rice Vinegar* | Sea Salt (* = ORGANIC)