Every Thursday morning I take great delight in opening the box of fruits and vegetables delivered by my local CSA, and this week was as exciting as last week. I opened a box of beets and garlic scapes.
Among the many advantages of ordering fruit and vegetables from a CSA if you don’t have a home garden, is the opportunity to try produce you wouldn’t pick otherwise. An example would be these garlic scapes.
What is a garlic scape you ask?
I had the same question, so as usual Google came to my rescue. According to About.com Gardening, “Garlic scapes are the “flower stalks” of hard neck garlic plants, although they do not produce flowers.”
Now the question was what to do with those long, squiggly scapes.
A crunchy nibble revealed a mild garlic flavor that would be perfect for a healthy salad, so I plopped some quinoa in a pan, steamed a pile of beets, and sliced my garlic scapes.
After a toss with a simple Dijon vinaigrette and crumble of feta cheese, my colorful quinoa and beet salad was ready for the dinner table. It was the perfect use for my surprise ingredient – garlic scapes.
Enjoy, and have a terrific weekend!
- 4 cups quinoa, cooked
- ½ cup garlic scapes, thinly sliced
- 1 large beets, steamed and chopped
- ½ cup parsley, chopped
- 2 tablespoons olive oil
- 2 tablespoons sherry vinegar
- 1 teaspoon Dijon Mustard
- ½ tablespoon honey
- ½ cup low fat feta cheese, crumbled
- Combine olive oil, vinegar, Dijon mustard and honey in a bowl.
- Combine the remaining ingredients in another bowl and mix with dressing.
- Season with salt and pepper to taste.
Calories: 249kcal Weight Watchers PointsPlus 6 Saturated fatty acids: 2.51g Monounsaturated fatty acids: 3.90g Polyunsaturated fatty acids: 0.60g Total fat: 7.01g Calories from fat: 63 Cholesterol: 11mg Carbohydrate, by difference: 33.17g Total dietary fiber: 4.05g Protein: 8.26g
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