1/3 c young onion tops, chopped or green onions, chopped
2 tbs chopped fresh rosemary
½ c crumbled feta, optional
Soak 1 cup uncooked quinoa in 4 cups water with 1 TBS vinegar, for 12 hours.
Rinse and strain quinoa thoroughly, and place quinoa in pot with 2 cups water. Bring to boil over medium-high heat, then cover and reduce to a simmer and cook for 20-25 minutes. Place nettle leaves in with quinoa and continue to cook for 5 minutes. Remove from heat and remove lid, fluff the quinoa with a fork and set aside to cool.
While quinoa is cooking, preheat oven to 425 degrees Fahrenheit with a rack in the lower part of the oven. Place zucchini, onion and yellow squash on a baking sheet. Drizzle with 1 tablespoon olive oil and toss. Sprinkle with ¼ tsp salt. Roast until the veggies are softened and beginning to brown, about 10 minutes. Set the roasted vegetables aside to cool.
In a large serving bowl, whisk together the RR&Co Heirloom Garlic Oxymel and garlic. Slowly pour in the remaining 2 tablespoons of olive oil while whisking constantly to emulsify the mixture. Add the onion tops, rosemary, mint, olives, roasted vegetables and quinoa, and gently stir to combine. Season with ¾ tsp salt, pepper and more RR&Co Heirloom Garlic Oxymel, to taste. Gently mix in crumbled feta. Serve at room temperature, or chill in refrigerator.