It has already been a couple of weeks that we order our vegetables from a local organic farm.
Instead of these polished,shiny and perfect vegetables we find in supermarkets we get quirky, grubby and most importantly seasonal vegetables.
As we never know what is going to be in the weekly crate, it can be quite tricky to find some original recipe ideas. Ofcourse we don’t always manage so vegetable Dahl is a frequent go-to recipe.
Except today, still all our leafy greens left so only one option : chucking them all together!
- about 6 cups of leafy greens such as purslane, chervil, spinach, parsley (pretty much all greens you can eat raw)
- 1 cup of cooked quinoa
- 2 tbsp of crushed flaxseed
- 1 ripe avocado
- 1,5 cup of red cabbage
- hot pepper flakes
- rapeseed oil
- cider vinegar
- himalayan salt
- black pepper
- Maple syrup
Cook the quinoa according to package instructions, rinse and leave to cool. Chop up red cabbage, rinse and sprinkle with salt leave to stand for 10 or more minutes than rinse thoroughly. Slice avocado thinly. Rinse greens and mix together with all ingredients, sprinkle with vinegar, oil and season to taste. (Don’t be stingy!)
I love the combination of salt, sweet and sour in every dish I eat, you can easily leave out the syrup or vinegar.
Last but not least! Sprinkle with hot pepper flakes.
Enjoy! And if you’re local- definatly check out De Grenshoeve!