by CSA member and Volunteer Kristen G. from Reading.  Thanks, Kristen!

  • 1 pea tendrils, finely chopped
  • 1 bunch swiss chard, finely chopped
  • 1 bunch arugula, finely chopped
  • 1 bunch  mustard greens, finely chopped
  • 6 cloves garlic, minced
  • 4 Tablespoons olive oil
  • 2 vegan low sodium bullion cubes
  • 1 cup dry quinoa, rinsed
  • 1 cup brown rice
  • 1/2 cup shredded good quality dry aged cheddar cheese
  • Salt and pepper to taste
  1. Cook rice and quinoa in separate pots according to package directions with bullion cube in each for flavor.
  2. In the meantime heat 3 Tablespoons olive oil over medium heat.  Add garlic, salt and pepper to oil.  Saute for 1-2 minutes until fragrant.
  3.  Combine all chopped greens in a bowl with 1 Tablespoon olive oil and toss together.  Add to saute pan and cook for 10-15 minutes over medium high heat until greens are wilted.
  4. Add the cooked quinoa and brown rice and saute for 1-2 minutes until all combined.  Remove from heat.  Add cheese and salt and pepper to taste.