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Author Notes: In our apartment this dish is referred to as Dirt Candy Roti in reference to two different restaurants. I chose Dirt Candy for my birthday dinner this last year. It's a vegetarian restaurant that honors vegetables as nature's candy. The "roti" is in honor of the Kattu Roti from Lakruwana, a Sri Lankan restaurant in Staten Island. This was an impressive looking dish that came out molded like a pyramid. We served our Dirt Candy Roti with Moroccan Lamb Meatballs, but it would be great by itself or as side with any dish. We belong to a CSA, and this is a great way to help eat up farm share vegetables. —City Share
- 1 cup quinoa
- 3 cups water
- 1 large zucchini, shredded
- 1 mdium carrot, shredded
- 2 large radishes, shredded
- 2 small beets, shredded
- 5 garlic scapes, chopped
- Rinse the quinoa and drain. Place the quinoa in a sauce pan and toast over medium high heat. Add the water and cook until the water is absorbed (about 30 minutes).
- Combine the vegetables on a large platter or shallow bowl. Sprinkle generously with salt and let it sit for 30 minutes to draw out excess liquid. Place the mixture in a strainer or colander and squeeze out the liquid
- Heat up pan and coat the bottom with oil. Add the vegetable mixture and cook until it starts to crisp. Fold in the cooked quinoa to combine, and cook the mixture for a few minutes.