Quinoa with Spring Garlic & Shallots


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!

Winter Quinoa Pilaf: Butternut Squash, Toasted Walnuts & Cranberries


Look at those gorgeous colors! This would have been great at a Thanksgiving table but since I just thought of it, so I will bring it Christmas dinner instead. And make it a few times in between. This is a really easy dish to make. Make a big batch of quinoa and prep a big butternut squash. Then this will come together instantly.

The dressing can be used on so many different salads. Note that I use stoneground mustard. I find it is the perfect compliment to the maple syrup. Dijon is too strong for me here and pretty much anywhere now.


serves 3 to 4

1 cup cooked quinoa
1/2 cup cooked butternut squash
1/4 cup walnuts
1/4 cup cranberries
Fresh parsley, handful

2 tablespoons stoneground mustard
1 tablespoon maple syrup

Cook the quinoa and butternut squash.

Toast the walnuts in a 350 oven for 7 to 10 minutes. Let cool.

Whisk the mustard and maple syrup together in a small bowl.

Chop the parsley, walnuts and cranberries.

Place everything in a big bowl and toss with the maple mustard dressing. Enjoy!