Veggie Recipe
seasonal veggies, ancient grains, kale, citrus teriyaki glaze, micro greens
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Ingredients
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Vegetables
Grains
Sauce
Method
Preparation of Grains
- 1
- 2
Cook Farro
In a separate pot, combine 1 cup of farro with 3 cups of water. Bring to a boil, reduce heat, and simmer uncovered for about 30 minutes until tender. Drain any excess water and set aside.
Cooking Vegetables
- 3
Sauté Seasonal Vegetables
In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the seasonal mixed vegetables and sauté for about 5-7 minutes until they are tender-crisp.
- 4
Add Kale
Add the chopped kale to the skillet with the vegetables and continue to sauté for another 3-5 minutes until the kale is wilted.
Making the Citrus Teriyaki Glaze
- 5
Prepare the Glaze
In a small saucepan, combine 1 cup of citrus juice, 1/4 cup of soy sauce, 2 tablespoons of honey (or agave syrup), and 1 tablespoon of cornstarch mixed with 2 tablespoons of water. Bring to a simmer over medium heat, stirring constantly until the glaze thickens, about 2-3 minutes.
Combining Ingredients
- 6
Combine Everything
In a large bowl, combine the cooked quinoa, cooked farro, sautéed vegetables, and kale. Drizzle the citrus teriyaki glaze over the mixture and toss gently to combine. Adjust seasoning if necessary.
- 7
Serve
Plate the veggie mixture and top with microgreens for garnish. Serve warm.
