Friday, July 10, 2009

Poached Spring Vegetables

Poached Spring Vegetables finished with Lemon and Olive Oil

I love reading menus and trying to figure out exactly what the description of a food item means. The title of this dish does not do it justice! It was fantastic! Replication is sometimes difficult, but it's fun trying to figure out all the nuances of a recipe. In this case, poached spring vegetables were asparagus, green beans, and circles of yellow summer squash. Seasoned simply with lemon and olive oil, the surprise was the organic red quinoa that was mixed in. It added depth of flavor and simple goodness. And it was amazing to find something so uniquely vegan and gluten-free at a wedding feast. Delish!

For another great sounding recipe using red quinoa, visit Tea & Cookies.

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