Spring is here, the weather is warming, cannabis harvest season is long gone, but the herb is still rolling! What better way to liven up your Spring, then by cooking this tasty recipe specifically tailored to be gluten free and 420-friendly. Featuring the delectable flavors of ripened tomato, crisp cucumber, rich parsley, fluffy quinoa and best of all, fragrant marijuana. This recipe has 6 servings and only takes about 30 minutes to prepare and cook.
So, liven up your Spring with this Cannabis chronic quinoa salad
Chronic Quinoa Salad Ingredients:
- 1 cup of dry quinoa grain
- 1 clove minced garlic
- 2 tablespoons of fresh lemon juice
- ¼ cup Canna Oil
- ¼ cup extra virgin olive oil
- 1 large cucumber
- 1 pint of cherry tomatoes (halved)
- ⅔ cup chopped parsley
- ¼ cup chopped mint
- 1 scallion (sliced thin)
- Salt and cracked black pepper to taste
- A splash of gluten free soy sauce
Don’t have any Canna Oil? Here’s how you can make your own:
Canna Oil Ingredients:
- 1-1 ½ ounces of finely ground marijuana, trim or buds (ounces vary depending on the potency you desire)
- 28 ounces of extra virgin olive oil
- A large saucepan
- A stirring spoon
- An airtight container to hold the oil (a glass mason jar works great for this)
- Boil your olive oil in the saucepan on a low to medium heat, ensuring that it DOESN’T boil but DOES get hot.
- Once the oil is hot, drop in the 1-1 ½ ounces of fine ground cannabis and stir thoroughly
- Stir frequently but make sure the oil does not begin to boil
- Once you have been slow cooking the buds for approximately 2 hours, stop the stove
- Pour the mixture through a cheesecloth and into the container that you will be keeping your silky Canna-mixture
- Squeeze the cheesecloth to get every last drop of mixture into the container or jar
- Place the jar of Canna Oil in a dark place or in the fridge for storage
Now that your Canna Oil is ready… let’s cook our Chronic Quinoa!
- Fill a medium saucepan with 1¾ cups of water and pour in your 1 cup of dried quinoa grain. Add in a splash of olive oil and a pinch of salt. Turn the stove up to medium. Once the water has begun boiling, allow the quinoa to keep cooking for approximately 10 minutes or until all the water has disappeared and the quinoa is soft and steaming
- While the quinoa is cooking, chop your vegetables and herbs. Try to slice everything into smaller, less than bite size pieces, for ease of consumption
- Get a medium sized bowl and prepare your sauce. Add in ¼ cup of Canna Oil, ¼ cup olive oil and 2 tablespoons of lemon juice, 1 clove of minced garlic, cracked pepper to taste and a splash of gluten free soy sauce. Whisk these ingredients together until emulsified
- Grab a larger serving bowl and spoon. Add the quinoa and the chopped vegetables to this bowl, then pour the freshly whisked ganja sauce over. Fold the quinoa, sauce and veggies with the spoon to evenly distribute the cannabis and THC
- Enjoy this stoner’s Spring meal and share with your friends!
You will fall in love with this refreshing Spring-time recipe that is sure to get you blazin’. Break this dish out at any potluck, get-together or party and your stoner friends are sure to love you. So, lighten up your day and enjoy some herb filled lunch or dinner that is sure to have you baked!
For more delicious recipes check out the MarijuanaBreak Recipe Section