A deliciously different quinoa salad for adventurous tastebuds.
Cook quinoa separately, substituting vegetable broth for the water called for in the package directions. When done, allow to cool. (Cook approximately 2 cups dry)
In a large skillet, warm the oil.
Stir in the red dandelion and shallots and cook until the dandelion is wilted and the shallots are lightly browned.
At the last minute, stir in the garlic and continue to sauté for approximately 1 minutes, or until the garlic just barely begins to turn brown. Remove from heat immediately.
Stir all ingredients together in a large mixing bowl and serve.
Please note that the nutrition data below is a ballpark figure. Exact data is not possible.