From: Chef Mat Clouser, Swift’s Attic, Austin, TX. Yield: 4 servings. 1 cup red quinoa 2 cups water 2 Calabrian chiles, drained, coarsely chopped ½ head fennel, chopped into bite-sized pieces 2 large handfuls upland cress or watercress, torn into bite-sized pieces ½ cup coconut jam Rinse quinoa in a mesh strainer. In medium-large pot, bring the quinoa, water and a pinch of salt to a boil. Cover and cook until all the water is absorbed, about 15 minutes. Once ...

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