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Native Quinoa And Pheasant
Ingredients
- 1 1/2 cup quinoa
- 1 Tbsp oil
- 2 garlic cloves, crushed
- 1 pint huckleberries
- Small handful of fresh water cress, miners lettuce chopped
- 3/4 cup pine nuts toasted
- 2 pheasant breasts, grilled and diced
- Salt and pepper
- 1/2 cup black beans drained
- 1 tsp oil
- Salt and pepper
- Note: Substitute blueberries for huckleberries
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Directions
- 1. Cook the quinoa as directed on the box. 2 parts water to 1 part quinoa.
- 2. In a large skillet, add the oil and sauté the crushed
- garlic for about a minute, then add the berries and saute for another 2 minutes. Then add the nuts and diced pheasant and sauté together for another minute.
- 3. Add the cooked quinoa into the Pheasant mixture
- and toss. Season with salt and pepper to taste.
- 4. Sauté the beans in the oil and season with salt and
- pepper to taste.
- 5. Serve pheasant and quinoa with chopped greens.
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