Quinoa Spatzle
  • 2cups cooked quinoa
  • 4cups all-purpose flour
  • 2cups whole milk
  • 3large eggs
  • 1/4cup minced roasted garlic (see below)
  • Pinchof sea salt
  • 2medium onions, peeled and quartered
  • 1tablespoon sunflower oil
  • Fruitwood, for smoking
  • 3tablespoons unsalted butter, softened
  • 1cup red grapes, halved
  • 1/4cup hazelnuts, toasted
  • 2cups chopped fresh lamb’s quarters (an herb) or baby spinach
  1. In a medium bowl, combine the quinoa, flour, milk, eggs, garlic and a pinch of salt.
  2. 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.
  3. 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.
  4. 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.
Recipe Notes
Nutrition Facts
Quinoa Spatzle
Amount Per Serving
Calories 39
* Percent Daily Values are based on a 2000 calorie diet.

Roasted Garlic

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.