Nettle Quinoa With Wild Garlic & Saffron
We’ve been eating a lot of nettle recently. From juicing it fresh and adding to the regular green juice to using it in soups and stir-fries, to having dry leaf in a tea.
Nettle is one of the most prolific wild medicinal and culinary greens in this country, and right now it is at its potency and vibrancy.
You can find pristine patches of nettle popping pretty much in every green corner of every garden, park or forest. Better still, farmers’ markets across London also stock wild nettle throughout the spring and summer.
Incredibly rich in minerals, iron, calcium, vitamin C and protein stinging nettle is the go-to green to provide an incredibly nourishing, rebuilding, and strengthening springtime/ summer dish.
1 cup of quinoa
2 big handfuls of fresh stinging nettles (approx 100g), wear gloves!
1 bunch of wild garlic or another green (kale works well)
2 cloves of garlic
2 TBLS of tamari
juice of 1/2 lemon
2 TBLS of coconut/macadamia or sunflower oil
1 tbs nigella seeds
pinch of freshly cracked black pepper
pinch of saffron
pinch of unprocessed sea salt
1/2 tin of coconut milk
Start by cooking the quinoa on a medium heat with two cups of water until soft, but still firm.
In the meantime, preheat a heavy bottom skillet on medium heat, add coconut oil and finely chopped shallot and garlic. Let the shallot and garlic brown for a minute. Wash and de-stalk the nettle. Roughly chop the leaves and the tips, discard the stalks. Add the nettle, tamari, lemon juice, coconut milk, a pinch of salt and nigella seeds to the nettles. Turn the heat on low. Finely chop and add wild garlic (or kale), salt and finish off by stirring in some saffron. Set the skillet aside.
Serve in a bowl by adding quinoa first and topping generously with the green nettle mix.
With Celebration & Appreciation,
Aiste & Joel