Chef Pena has the perfect recipe for a lunchtime in the sun during the spring or summer months.
2 T Avocado oil, or as necessary
1 Bok choy, thinly sliced, separate stem from green
5-6 Red table radishes
10-11 Baby carrots
½ Cup Quinoa, cooked
Salt and freshly cracked black peppercorn, to taste
Zest of 1 lemon
Feta cheese, as desired
Capers, as desired
- Cut all vegetables to a desired uniform size. Keeping in mind that the vegetables will not cook at the same rate in there is a significant difference in sizes. Make sure to trim the stem of the asparagus by one inch from the bottom. This step eliminates the non-desirable fibrous part of the asparagus stalk.
- In a frying pan over medium heat, drizzle half of a tablespoon of avocado oil. Add vegetables, cook one type at a time until golden brown. Season with salt and freshly cracked black peppercorn, as desired.
- For the quinoa: cook ½ cup of quinoa with 1 cup of water. Season water with salt as desired. Cook quinoa at medium-low heat, uncovered until 90 percent of the water has been absorbed. Remove from heat, cover and let steam for five minutes then fluff with a fork.
- Serve quinoa on a bowl, topped with the vegetables, lemon zest, capers, and Feta cheese.