Spring Into Fibre
Fibre is found in most of the fruits and vegetables we consume and is critical for our digestive health.
Instructions
Note that the Garlic Scape and Carrot Top Chimichurri requires at least a few days to ferment before serving, so be sure to plan ahead.
INGREDIENTS for Green Pea and Quinoa Pilaf
½ Tbsp coconut oil
2 cups quinoa
3 cups water
½ cup fresh green peas, out of the shell
½ cup finely chopped red onion (reserve 1 Tbsp)
½ cup small cauliflower florets
¼ cup finely chopped red bell pepper
¼ cup finely chopped carrots (save the carrot tops for chimichurri)
¼ cup chopped pumpkin seeds for garnish (optional)
METHOD
In a frying pan, warm up the coconut oil, add dry quinoa and cook a few minutes until slightly toasted. Add all veggies (except 1 Tbsp red onion) and sauté on medium-high until slightly cooked.
Add 3 cups of water and bring to a boil. Reduce heat and simmer covered for 15–20 minutes or until all the liquid is absorbed. Then remove from heat, stir and let sit.
Serve on a bed of greens and top with chopped pumpkin seeds, reserved red onion and the Fermented Garlic Scape and Carrot Top Chimichurri (recipe follows).
INGREDIENTS for Garlic Scape and Carrot Top Chimichurri
1 cup carrot tops, loosely packed, rinsed well
5–8 garlic scape stems, chopped fine
1 cup cilantro, stems included, loosely packed
¼ cup loosely packed basil (leaves only)
A few sprigs of fresh oregano (leaves only)
¼ tsp black pepper
1 jalapeño, seeds and inner membrane removed
Juice of half lime
2 Tbsp extra virgin olive oil
2 tsp apple cider vinegar
METHOD
Rinse and dry all produce thoroughly, and pulse in a food processor with herbs, pepper and lime juice until homogenized. Transfer to a large glass jar for fermentation.
Pack into the jar as tightly as you can, but leave 1 inch at the top of the jar and place a weight on top ( jar glass weights or a smaller jar inside a wide-mouth jar). Cover lightly with a cloth and set somewhere warm but out of the sun and leave for 48 hours. After 48 hours, taste it; at this point, you may choose to leave it for another 12 hours if you want it to ferment more.
When it is done, mix in olive oil and vinegar and refrigerate for up to 3 weeks.
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