Market to Menu: Summer Ginger Quinoa

Market Manager Kim Hunter shares this recipe featuring protein-packed whole grain quinoa, plus peppers, peaches, goat cheese and basil that you can buy at the market.

Summer Ginger Quinoa
Makes 4-6 servings

1 cup quinoa
1 ½ cups water
1 ½ teaspoon freshly minced ginger
1 teaspoon olive oil
1 teaspoon salt
½ medium onion, finely chopped
1 clove of garlic, diced
½ teaspoon finely chopped hot pepper (optional)
1 bunch of chopped fresh basil (about 10 basil leaves)
1 teaspoon lemon juice
2 peaches, cut into thin bite sized pieces
2 ounces goat cheese

Preparation:
In a medium pot, soak quinoa in water for 15 minutes. Drain and rinse, then return quinoa to pot and add 1 ½ cups water. Stir in the oil, salt and fresh ginger. Bring quinoa to a gentle boil over medium-high heat. Once boiling, immediately reduce heat to medium low and cover the pot. Cook for 15 more minutes. After 15 minutes, remove from heat and keep covered for five minutes.

While quinoa is cooking, sauté onion, garlic and hot pepper in a skillet until onion is lightly browned and tender. After quinoa had cooked, add onion mixture.

Top quinoa with goat cheese, basil, and peaches and drizzle with lemon juice….enjoy!