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Quinoa With Wild Spring Greens


Making this delicious, flavorful salad when the wild greens burst forth in the spring is a wonderful way to welcome the new growing season. This is a gluten-free all-vegetable dish. Grain salads can be stored in the refrigerator for up to three days.


  • 1 1/2 cups cooked quinoa, chilled
  • 4 tablespoons apple cider vinegar (raw and organic, if possible)
  • 1/2 cup cold-pressed olive oil
  • 2 tablespoons finely minced field garlic and Egyptian onion greens
  • 2 cups minced mixture of chickweed, sweet cicely (leaf and tender stem), daylily shoots and garlic mustard leaves
  • 2/3 cup apple mint, fine mince
  • handful of fresh violet flowers


  1. In a large bowl, combine all the ingredients except violets. Mix well.
  2. Taste and adjust seasoning with salt and pepper to taste.
  3. Cover and let stand at room temperature for about an hour.
  4. Mix well again, serve.

Garnish with violets or other edible flowers.

Hudson Valley Restaurant Week is back this April 8-21!