my version -- quinoa with mixed green, jicama, sautéed carrots, chard bok choy dressed with thai basil salsa verde. seared scallops served over pea purée...
"Quinoa is a flowering plant in the amaranth family. It is a herbaceous annual plant grown as a crop primarily for its edible seeds; the seeds are rich in protein, dietary fiber, B vitamins, and dietary minerals in amounts greater than in many grains." -- Wikipedia
"Pea purée is a great accompaniment to many dishes - and it’s very easy to make. The short season of fresh peas, from the beginning of June to end of July, is an ideal time to whip up some pea purée. However, frozen peas are available to use year-round, and are actually much easier to use. If using fresh peas, buy them just before you make the purée, as the sugars are quickly lost after harvest." -- Great British Chefs
