Serves: 4
Total Calories: 257

2 2/3 cups water
3/4 cup shelled pumpkin seed
1 1/3 cups quinoa, rinsed and drained
1/2 teaspoon sea salt or to taste
1 tablespoon extra virgin olive oil
5 cloves garlic thickly sliced
1 cup coarsely chopped onion
1 teaspoon cumin seeds or ground cumin
1/4-1 teaspoon red pepper flake or to taste
3/4 cup green beans cut into 1 inch pieces
1/4 cup chopped fresh dill

1. Bring the water to boil in a teakettle or small pot.

2. Place the pumpkin seeds in a medium-sized unoiled skillet over medium-low heat. Stirring occasionally, dry-roast the seeds for 5 minutes, or until they begin to pop and smell fragrant. Add the quinoa and salt to the skillet and dry roast for 2 to 3 minutes, stirring occasionally, until quinoa begins to crackle.

3. Add the oil, garlic, onions, cumin, and chili flakes. Sauté, stirring occasionally for 5 minutes, or until onions begin to soften.

4. Turn off the heat and add the beans, dill, and boiling water. Simmer over medium-low heat for 10 minutes, or until the water is absorbed. Adjust the seasonings, if desired.

5. Serve immediately.

Nutritional Facts:

Serves: 4
Total Calories: 257
Calories from Fat: 30

More Recipes from the Going Wild in the Kitchen Cookbook:
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