Prep time: 15-20 min.
Total time: 20-30 min.
2 cups uncooked quinoa
3 1/4 cups water
6-8 radishes, thinly sliced on a mandolin or with a knife
1/4 red onion, thinly sliced
1 bag lēf Crisp greens, lēf Smooth greens or lēf Fusion greens
12 stalks asparagus, blanched and cut into ½ inch pieces
1 cup blanched peas
½ cup crumbled feta cheese
1 tbsp. fresh mint, sliced thin
1 tbsp. fresh parsley, sliced thin
In a medium saucepan, add 2 cups quinoa with 3 1⁄4 cups water. Cook for approximately 12 minutes, or just until the quinoa has soaked up all the water. Set aside and cool slightly. Add quinoa and vinaigrette to a mixing bowl and toss well to coat. Add half of the radishes and all of the peas, asparagus, parsley, mint, red onion and lēf Crisp greens, lēf Smooth greens or lēf Fusion greens. Toss well to coat with dressing. To finish, add remaining radishes and feta on top.
This recipe was created exclusively for lēf Farms
by Chef Will Gillson
As chef and owner of the farm-to-table restaurant, Puritan & Company in Cambridge, Massachusetts, Chef Gilson has a deep devotion to local farming and fresh produce, and believes lēf is the perfect example of both those ideals.
Very few mouth-watering
salads start with a
seven day roadtrip.
Did you know that nearly 95% of the greens most people eat come all the way from California, Arizona and Mexico? That’s not exactly nearby, nor is it a recipe for freshness. Even many so-called “local” greens are really West Coast-grown — they just get new packaging slapped on at an East Coast repacking operation. After they’ve taken a long ride in the back of a shipping truck.
We think greens need to be grown where they’ll be eaten, so they hit your plate at the peak of freshness. That’s why all lēf greens are hydroponically grown right here in the heart of New England. They’ll get to you within 24 quick hours of being harvested. And they’ll change your perception of just how fresh, healthy and flavorful local greens can actually be.