Grilled Mustard Greens With Kumquat Relish And Fried Garlic Quinoa
Notes: When frying quinoa I like to cook it on the dry side, adding 1 part quinoa to 1 1/2 parts liquid. The only problem with fried quinoa is that you will want to put it on top of every salad you make going forward.
1 bunch purple mustard greens
1 tbs olive oil
1/2 tsp sea salt
1 tbs minced shallot
1 tbs red wine vinegar
5-6 kumquats (2 tbs chopped after broiling)
2 tsp maple syrup
2 tbs high quality extra virgin olive oil
1/3 cup veggie oil
1 cup cooked quinoa
1 tsp garlic
sea salt to taste
1. Mince shallot and add to a small bowl with red wine vinegar and 1 tsp maple syrup. Set aside to lightly pickle.
2. Wash and thoroughly dry mustard greens, trimming the tough ends and discarding. Rub with 1 tbs olive oil and season with salt. Set the bbq to medium heat and quickly char each leave, letting them get nice a crispy on the edges, but not blackened. Transfer to a serving platter.
3. Cut kumquats in half lengthwise and remove seeds. Slice again into quarters. Toss with 1 tsp maple syrup and set under the broiler or in the toaster oven to candy, about 3-5 minutes. Remove from heat, roughly chop and add to the shallot and red wine vinegar.
4. Add veggie oil to a medium frying pan and set to a medium-high flame. When the oil starts to smoke, add quinoa fry quinoa for 8 minutes, add garlic and cook for an additional minute. Remove with a slotted spoon and transfer to paper towel or newspaper to absorb excess oil.
5. Squeeze juice of 1/2 lemon on to the greens, and spoon quinoa over top and tuck the crispy grains all around the side of the greens.
6. Spoon kumquat relish over the whole mess and season with black pepper and sea salt to taste.