Quinoa, a delicately nutty grain, is related to the warm-season wild herb, lamb’s quarters, which has a spinach-like flavor. So, it was not too long a leap to combine them here. Harvested young, lamb’s quarters is quite tender, but baby spinach can be substituted if it's too hard to find.
- 2 cups cooked quinoa
- 4 cups all-purpose flour
- 2 cups whole milk
- 3 large eggs
- 1/4 cup minced roasted garlic (see below)
- Pinch of sea salt
- 2 medium onions, peeled and quartered
- 1 tablespoon sunflower oil
- Fruit wood, for smoking
- 3 tablespoons unsalted butter, softened
- 1 cup red grapes, halved
- 1/4 cup hazelnuts, toasted
- 2 cups chopped fresh lamb's quarters (an herb) or baby spinach
- In a medium bowl, combine the quinoa, flour, milk, eggs, garlic and a pinch of salt.
- In a large pot over high heat, bring 1 gallon of salted water to a boil, then reduce to a simmer. Set a large-holed colander over, but not touching, the water. Working in small batches, push the quinoa dough through the holes of the colander with a rubber spatula. Cook for 3 to 4 minutes, until the spätzle floats to the surface, stirring gently to prevent sticking. Transfer to a second colander and rinse with cool water. Repeat until the batter is used up. Set aside.
- In a small bowl, mix the onions with 2 teaspoons salt and dress in the oil. Smoke in a smoker, according to the manufacturer’s directions. Alternatively, roast the onions in a 450°F oven until they begin to brown, about 10 minutes. Julienne and set aside.
- In a large pan over high heat, sauté the spätzle in the butter until golden, about 3 minutes. Stir in the onions, grapes, hazelnuts and lamb’s quarters and sauté for 3 minutes. Season with verjus and salt and serve immediately.
This recipe produces both roasted garlic and richly flavored garlic oil. If the dish you're making calls for pureed garlic, transfer the cloves to a food processor while still hot, which results in a very smooth puree. The leftover oil from this recipe is garlic infused and delicious.
1 cup garlic cloves, peeled
1 cup sunflower oil
In a small saucepan over medium heat, cook the garlic and oil until the garlic turns golden and softens, about 25 minutes. Using a hand strainer, remove the garlic and strain the oil. Store the roasted garlic and the oil separately in airtight contains for up to 7 days in the refrigerator.