TENDING the TABLE

Quinoa Salad with Ramps, Peas and Herbs

Hello from Joseph, OR. We’re here for a few days celebrating my mom’s birthday and exploring the Wallowa Mountains. It’s beautiful here and we’re already dreaming up another visit and a backpacking trip in the Eagle Cap Wilderness. Today we hiked along Hurricane Creek, marveling at the imposing mountains, the rushing water, the distant waterfalls and the myriad wildflowers. After our hike we picnicked by the creek and soaked our tired feet in the ice cold water. The picnic was the perfect way to end our hike.

Speaking of picnics (’tis the season) a few weeks ago I met up with a wonderful group of bloggers for a picnic featuring Lundberg Farms products. Lundberg grows organic, sustainable rice and other grains in California and is doing a lot of great work to ensure that their products have a minimal impact on the environment including soil regeneration, crop rotation, habitat preservation, and water conservation. You can learn more here. We had so much fun visiting and cooking together and the open fields and rolling hills of my parent’s property made the perfect backdrop for our feast. And what a feast it was: Shelly made crostini with stone fruit salsa, Eva made black pearl rice stir fry with miso, mushrooms and crispy tofu, Holly and Natalie made morel mushroom risotto, Trisha made rice pudding with strawberry rhubarb compote and I made this spring quinoa salad with ramps, peas and herbs. This salad is packed with spring alliums and herbs plus fresh snap peas, shaved fennel and pumpkin seeds for crunch. It is bright, tangy  and satisfying.

Be sure to keep an eye out for all of the other posts and recipes later this summer. Enjoy!

*This post was sponsored by Lundberg Farms. Thank you for supporting my work by supporting my sponsors.

 Quinoa Salad with Ramps Peas and Herbs

Serves 4 (as a side dish)

INGREDIENTS
2 1/2 ounces ramps or scallions
1 red onion
1/4 cup plus 2 tablespoons olive oil, divided
1 1/2 teaspoons salt, divided
2 tablespoons lemon juice
zest from 1/2 lemon
1 teaspoon sugar
2 tablespoons minced parsley
2 tablespoons minced mint
1/4 cup toasted pumpkin seeds
1/2 bulb fennel, thinly sliced
1 cup snap peas, trimmed and sliced in half lengthwise
Miners lettuce and sprouts to garnish (optional)
PROCEDURE
Preheat the oven to 425° F. Trim the roots off of the ramps. Peel the onion and cut into 1 inch wedges. Toss the ramps and onions with 2 tablespoons of olive oil and 1/2 teaspoon salt. Spread onto a parchment lined baking sheet and roast for 15-20 minutes. Once cool enough to handle, separate out the onions, setting them aside, then finely chop the ramps and place them in a large bowl.
Add the remaining 1 teaspoon salt and 1/4 cup olive oil, the lemon juice, lemon zest, sugar, parsley and mint to the large bowl with the ramps. Stir until the sugar has dissolved and the dressing is well mixed. Add the quinoa and  toss to combine. Just before serving add the roasted red onions, pumpkin seeds, fennel and peas. Toss well. Serve with miners lettuce and sprouts.