Tricolor Quinoa Salad Topped with Avocado, Radishes & Toasted Pumpkin Seeds


This salad is inspired by the Stuffed Avocado on the menu at Candle 79. In my version, I add cooked leeks and spring garlic to the zucchini and peas. The toasted pumpkin seeds and sliced radishes add something extra special but it’s the fresh lemon juice that makes it lunch perfection. Yum!

2 cups COOKED tricolor (or white) quinoa
1 leek
1 spring garlic
1 medium zucchini
1 cup frozen green peas
Sea salt, to taste

Toasted pumpkin seeds
Sliced radishes
Fresh lemon juice

To get about 2 cups of quinoa, cook 1 cup of uncooked quinoa. You might have some left over. Set aside when done or even better make it ahead of time.

Prep your mise en place. Dice the leek (and clean it well), the spring garlic, and the zucchini. Start by adding the leeks to the pan with a little water and when the leeks start to soften, add the garlic. Next, add the zucchini and a little water. Add the green peas and a little more water. Cook until bright. Season with a pinch of sea salt.

Mix the quinoa and the vegetables together.

Eat the quinoa salad just like this or top it with diced avocado, toasted pumpkin seeds, sliced radishes, and a squeeze of fresh lemon juice over the top. Enjoy!

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!

Broccoli Salad with Quinoa, Scallions & Roasted Cashews


More broccoli salad than quinoa salad but yet another way to jazz up quinoa. The possibilities are endless!

1 cup cooked quinoa
1 cup roasted cashews
1 small head broccoli
3 small scallions, green and white parts (or 2 big ones)
3 tablespoons olive oil
1 tablespoon fresh lemon juice
Salt and pepper, to taste

Cook the quinoa (about 1 cup raw quinoa makes 2 cups cooked, save the rest for another recipe.)

Roast the cashews in a 350 oven for 8 to 10 minutes, checking to make sure they don’t burn.

Slice through the broccoli like you are cutting a head of cabbage, as thinly as you can. Then cut off the longest stems and chop through it to make sure the pieces are small. Steam until bright green, about 1 minute. Drain and run under cold water immediately to stop the cooking.

Thinly slice the scallions and set aside.

Whisk the oil and lemon juice into the bottom of a mixing bowl. Drop in the quinoa, cashews, broccoli and scallions. Mix well. Season with salt and pepper. Enjoy!