by CSA member and Volunteer Kristen G. from Reading. Thanks, Kristen!
- 1 pea tendrils, finely chopped
- 1 bunch swiss chard, finely chopped
- 1 bunch arugula, finely chopped
- 1 bunch mustard greens, finely chopped
- 6 cloves garlic, minced
- 4 Tablespoons olive oil
- 2 vegan low sodium bullion cubes
- 1 cup dry quinoa, rinsed
- 1 cup brown rice
- 1/2 cup shredded good quality dry aged cheddar cheese
- Salt and pepper to taste
- Cook rice and quinoa in separate pots according to package directions with bullion cube in each for flavor.
- In the meantime heat 3 Tablespoons olive oil over medium heat. Add garlic, salt and pepper to oil. Saute for 1-2 minutes until fragrant.
- Combine all chopped greens in a bowl with 1 Tablespoon olive oil and toss together. Add to saute pan and cook for 10-15 minutes over medium high heat until greens are wilted.
- Add the cooked quinoa and brown rice and saute for 1-2 minutes until all combined. Remove from heat. Add cheese and salt and pepper to taste.