The recipe development for this quinoa dish took a curvy road through the garden and back to the kitchen again. Come and see how we make Homestead Quinoa!
While researching how to grow sweet potatoes for a harvest of large potatoes, verses the small potatoes I dug out of the ground last year I learned that you should cut the vines back each week. In that way, the plant sends energy to the potatoes and not keeping the vines growing. Well of course, that makes total sense, now that I have read it! But I also learned that in many other parts of the world folks eat those vines. Much like spinach or any other green that you grow. So I thought what the heck, let's give them a try! And we did...
Sweet potato leaves were gathered for our dinner when I cut the vines back.
Because the vines I was trimming back were several months in age, I used the tip of the vines to gather the tenderest of leaves. While sweet potato leaves should not be eaten raw, I did taste a small one to see if I could get an idea of the flavor profile. Turns out, they have a perfume-y taste much like rose or lavender. Since I had all the ingredients out for the recipe I had in mind, I went ahead and we had Sweet Potato Vine Quinoa for our dinner.
In all honesty I truly enjoyed that quinoa dish!
Except for the floral after taste of the sweet potato leaves...which led me to re-develop the original recipe and make the decision to dedicate all future sweet potato vine cuttings to the compost pile and the hens. This recipe for Homestead Quinoa is only the second quinoa recipe I have offered on Scratch Made Food! & DIY Homemade Household. Maybe it points to my cooking rut of meat, potatoes and a vegetable as a quick and easy standby for dinner. But having quinoa several times this week helped me to see, that I actually like quinoa, quite a bit!
Homestead Quinoa makes a great side dish to enjoy with just about any main dish.
Or as a meatless meal for those that enjoy a Meatless Monday tradition. I had some of the leftovers for lunch on a couple of days and it kept me going till dinner time. But the best part about a recipe like this one is in the adaptability. Don't like pumpkin seeds? Use your favorite nut or seed. Don't have spinach in the fridge? Any green leafy vegetable will work great. And so will peas! Feta not a favorite? Use a sprinkling of Parmesan cheese. This recipe if you will is really an open canvas for you to create the perfect side dish for your family. so, let's get started!
PS if you would like to read about the sweet potato vine, quinoa recipe I offer it here in Sweet Potatoes from the Garden.
Some additional thoughts on this recipe:
1 cup dry quinoa cooks up to about 3 cups of cooked grain.
Feel free to use quinoa precooked from the refrigerator. You may need to extend the sitting time to make sure everything is hot and ready.
In this house we soak the quinoa before cooking. I put it to soak in the morning for cooking that evening. Drain off the soaking water, rinse well and proceed with cooking.
You cannot use to many greens! Use more than you think you will need, they really do cook down.
Ingredients needed for this recipe:
- quinoa, cooked and ready to do
- leafy greens
- garlic
- olive oil or butter
- salt and pepper
- Feta cheese
- pumpkin seeds
You will also need the following:
- large flat pan with a lid
- cutting board
- kitchen knife
- silicone spatula
Now we are ready to begin!
Homestead Quinoa
by the seat of my pants
1 c quinoa, cooked, and ready to use
3 - 4 handful of your favorite greens
2 cloves garlic, minced
1/4 c pumpkin seeds
1/2 c crumbled Feta cheese
1 T olive oil or butter
Mince the garlic and set aside, chop the greens and set aside.
Using the flat pan, toast the pumpkin seeds over medium heat until they are fragrant and there is a little popping sound in the pan. Remove the seeds from the pan and set aside.
Add the olive oil to the pan, heat over medium heat, add the garlic and sauté until soft, but do not brown adjust the temperature as needed. Add the chopped greens to the pan, and sauté until tender.
Add the cooked quinoa, salt and pepper to taste. Next add most of the pumpkin seeds, leaving a few for a top garnish, along with most of the Feta, also leaving some for a top garnish. Gently toss the ingredients together. Turn off the heat to the pan, and cover with a lid, to allow the ingredients to sit together for about 5 minutes.
Remove the lid and top garnish with the remaining pumpkin seeds and the Feta. And serve.
Storage options for Homestead Quinoa. Store covered in the refrigerator for up to three day. I do not recommend freezing this dish, due to the Feta cheese.
UPDATE:
For your convenience, a "copy and paste" version of Homestead Quinoa has
been included below.
You may also enjoy: 
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Printable "copy and paste" version:
Homestead Quinoa
by the seat of my pants
1 c quinoa, cooked, and ready to use
3 - 4 handful of your favorite greens
2 cloves garlic, minced
1/4 c pumpkin seeds
1/2 c crumbled Feta cheese
1 T olive oil or butter
Mince the garlic and set aside, chop the greens and set aside.
Using the flat pan, toast the pumpkin seeds over medium heat until they are fragrant and there is a little popping sound in the pan. Remove the seeds from the pan and set aside.
Add the olive oil to the pan, heat over medium heat, add the garlic and sauté until soft, but do not brown adjust the temperature as needed. Add the chopped greens to the pan, and sauté until tender.
Add the cooked quinoa, salt and pepper to taste. Next add most of the pumpkin seeds, leaving a few for a top garnish, along with most of the Feta, also leaving some for a top garnish. Gently toss the ingredients together. Turn off the heat to the pan, and cover with a lid, to allow the ingredients to sit together for about 5 minutes.
Remove the lid and top garnish with the remaining pumpkin seeds and the Feta. And serve.
Storage options for Homestead Quinoa. Store covered in the refrigerator for up to three day. I do not recommend freezing this dish, due to the Feta cheese.
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That sounds delicious!
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