Look how pretty that quinoa looks. So fluffy with just a touch of color from the spring (green) garlic and shallots.
1 cup cooked quinoa
1 spring garlic
1 big shallot
Sea salt, a pinch
Prep the spring garlic and shallots.
Strip off the outer layer of the garlic and the cut off the tough tops. Mince the bulb and the tender green stalk. Slice the shallots into big rounds.
Add the garlic and shallots to a sauté pan with a tablespoon or two of water. Once soft, add the quinoa and toss together.
Season with a pinch of salt. Bring the quinoa to heat and eat immediately or save for later. Enjoy!