Quinoa & Lambsquarter Stuffing

    Quinoa-and-Lambsquarter-Stuffing

    Ingredients:

    • 2 cups water
    • 1 cup quinoa
    • 2 tablespoons grapeseed oil
    • 1/2 cup chopped spring onion
    • 1 large clove garlic, chopped
    • 1 cup chopped tomato
    • 1 teaspoon dried bee balm leaves
    • 2 cups chopped lambsquarter greens
    • Salt and pepper to taste

    Directions:

    1. Bring water to a boil in a medium-size saucepan and add quinoa. Reduce heat to a simmer and cook for about 10 minutes.
    2. Meanwhile, heat oil in a large skillet and saute onion for 2-3 minutes. Stir in garlic, tomato and bee balm, and cook for 3 more minutes.
    3. Strain quinoa and add to sauteed ingredients, mix. Add greens and seasonings, cook for 1 minute.
    4. Serve hot.

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    A wild food advocate, Sunny’s work weaves through the fields of media, education and business. She is the host, writer and associate producer of Hot on the Trail with Sunny Savage on Z Living, and has been a headlining chef at the Taste of Chicago, the world’s largest food festival. She is a co-founder of the Wild Food Summit, an annual gathering that attracts wild “foodies” from across America, and has spent years connecting people with plants. Her belief in the nutritional power and sustainability implications of wild foods has inspired her work in education since 2001. Sunny served as faculty at the White Earth Tribal and Community College, worked with the Center for Food Safety in Washington, DC, and reached thousands of children as an Interpretive Naturalist at Topanga Canyon State Park and Malibu Lagoon State Beach. Other experience includes working at McMurdo Station in Antarctica, with Tibetan refugees at the Dalai Lama’s temple in India and founding Savage Designs, an innovative clothing and design company using wild plants for fibers, dyes, and aromas. Sunny has traveled to every continent and spent three years on a sailboat filming a documentary about the life skills our youth will need to thrive in a quickly changing world. During her time at sea, she stopped off in Costa Rica, where she was a guest presenter at the UN-mandated University for Peace. Her BS is in Dietetics, and her MS in Nutrition Education focused on the antioxidants found in wild greens.