Left Leaning Quinoa

• 2 cups Bolivian spring water (or from your tap)
• 1 cup red quinoa (or white depending on your political spectrum)
• 1 green onion or ramp, thinly sliced
• 1/2 cup fresh corn shaved off of the cob
• 1 very thinly sliced radish (ideally a French breakfast type radish)
• Zest of one lime
• drizzle of lime infused olive oil
• Ground pepper and sea salt to taste

1. Bring the water to a boil with 1 teaspoon salt. Slowly pour in the quinoa and reduce heat to a simmer. Stir and cover the pan.
2. Step 1 will only take about fifteen minutes. When the quinoa is about five minutes from finish lift the lid and stir in green onion, corn and nappa cabbage, then quickly replace the lid.
3. After fifteen minutes total cooking, taste for doneness and salt. Remove from heat and stir in the lime zest and drizzle with lime oil. Top with the sliced radish and ground pepper. Serve warm
4. Notes to cook: I have found breakfast radishes at Whole Foods and better farmers markets. But you can also easily grow your own from seed. And if you do follow that instruction, you can find uses for the top greens as well.
5. A lemon infused oil maybe easier to find than lime. In which case substitute lemon zest especially if Meyer lemons are available.

bolivian spring water, red quinoa, green onion, corn shaved, very, lime, drizzle of lime infused olive oil, ground pepper

Taken from food52.com/recipes/2206-left-leaning-quinoa (may not work)