Recipe: Pear Endive Parsley Boats
Serves 4 as a meal, or can be served as an appetizer to many!
1 cup quinoa (try red quinoa for a firmer texture and nuttier taste), soaked overnight and rinsed
2 cups low sodium vegetable broth
1 tbsp ghee
2 tsp ground cumin
2 tsp ground coriander
2 tsp ground fennel
2 tsp mineral salt
2 stalks celery, minced
1 medium carrot, minced
1 large pear, finely chopped
1/2 cup toasted sunflower seeds
1/2 bunch parsley (curly or flat leaf), minced
3 heads (chicons) of Belgian endive, leaves separated
In a medium-sized pot, melt ghee, stir in cumin, coriander, fennel and salt. Stir in quinoa, celery, and carrot. Add vegetable broth and bring to a boil, and then turn down to simmer, cover, and cook for 10 minutes until quinoa, carrot, and celery are tender. Turn off heat, stir in pear, and let stand, covered, for 10 minutes. Stir in sunflower seeds. Drop spoonfuls of the quinoa mixture onto the endive “boats,” and garnish generously with parsley.
Give thanks and enjoy!