The demanding moon shook me awake, insisting on conversation. I, weary and dreamy, she, exuberant and chatty, bends my ear with secrets of star-eyed lovers, ancient sisterhood societies, the magic of day lilies, zucchini, quinoa and peas.
Yields 4 servings.
1 C quinoa
2 C water
2 Tbsp vegetable oil
8 garlic scapes finely chopped
1 med size green zucchini
1 med size yellow zucchini
2 Tbsp fresh rosemary
4 spring onions, finely chopped
2 C fresh peas (or combo of peas, sugar snaps, etc.)
1 fresh lemon, juiced
25 (or a small handful) fresh mint leaves, torn into pieces
4 freshly picked day lilies
Optional garnish: Johnny jumps ups
- In a small pot bring the quinoa and water to a boil, then immediately lower the heat to simmer.
- Cover the pot and let cook until all the water has evaporated and the grains are light and fluffy. In the meantime proceed with the remaining preparations.
- Cut both zucchini in half (lengthwise). Then cut each piece again in half (lengthwise). Finally, cut lengthwise along the center to remove the seeds.
- Heat the oil. Put ½ of the garlic scapes and the rosemary in the pan.
- Add zucchini fillets to the pan, searing both sides until golden. Season with sea salt and set aside in a covered dish. (Note: It’s important not to move the zucchini around, or check on it too frequently, so a nice golden crust forms.)
- Sauté the onions, remaining garlic scapes, peas and mint until the peas are warmed but not overly cooked.
- When the quinoa is cooked, toss it together with the peas and season with fresh lemon juice, butter and sea salt.
- Remove the stamen from the lilies and fill the centers with the quinoa and pea mixture.
- Serve with the zucchini fillets and extra quinoa and peas.
- Garnish with fresh mint leaves and johnny jump-ups.