Green Onion (Scallions) and Broccoli require insect infestation inspection. Please see “Special Instructions below:
2 cups quinoa cooked in 4 cups water
2 cups broccoli, chopped
1 cup snow peas
3 green onions, chopped
1 tablespoon minced garlic
1 tablespoon grated ginger
3 Tablespoons sesame oil
1 tablespoon maple syrup
1 1/2 to 2 cups smoked turkey breast, cut into cubes
salt and pepper to taste
soy sauce, optional
In a skillet stir fry the broccoli, snow peas, onions, garlic, and ginger in the sesame oil. Cook until the vegetables are tender but still crisp. Add 1 Tablespoon maple syrup after veggies are done. Add the turkey breast cubes and cook for an additional 2 minutes. Place the cooked quinoa in a serving bowl and add the vegetable turkey mixture. Mix to combine. Season with salt and pepper and a little soy sauce if desired.
Scallions or Green Onions Insect Infestation:
Light green or brown thrips may occasionally be found between the green branches where they protrude from the bulb. Less frequently, they can be found crawling on the outside or inside of the long green shoots.
1. A vertical cut should be made from the top of the scallion’s green shoot to the bottom of the bulb. Examine three scallions from each bunch, paying careful attention to the area between the branches that protrude from the bulb.
2. If no insects are found, wash thoroughly under a heavy stream of water or power hose and use.
3. If insects are found in a scallion, the entire bunch must be checked. The affected scallion must be discarded.
Broccoli and Insect Inspection
When checking broccoli, a well-lit area should be chosen. This aids in discerning an insect from the floret pieces.
It should be noted that cleaning infested broccoli is not feasible. The purpose of inspection is to determine if the broccoli is infested. Once infestation is detected, the floret portion of the head must be discarded. One cannot be certain that all insects will be discovered and removed. However, the stem portion may be separated, washed and consumed
Broccoli stems may be used after a thorough washing. No further checking is necessary.
1. It is virtually impossible to perform a comprehensive inspection on raw broccoli. Parboil the broccoli for ten seconds to soften the florets and stems. An additional benefit of parboiling is that aphids often turn from green to brown and the florets from light to dark lush green. The contrast of colors makes the insects more easily detectable after this process. Submerge in cold water immediately after parboiling to preserve the flavor and firmness of the vegetable.
2. It is important to segregate each head individually when processing more than one head of broccoli. If a section of a broccoli head shows infestation, the entire head must be discarded.
3. Inspect each floret section:
a) Look carefully at the under part (i.e., the branched area) of each floret. It is important to check the Y-shaped crevice between the branches.
b) Spread each floret head apart and look inside the floret from the top down (i.e., through the green flower buds, into the branch area).
4. If one or two insects is found, special care should be taken in examining the remaining sections of that broccoli head. Should a total of three insects be found, either in a particular section or spread among different sections of the same broccoli head, the entire head should be discarded.