Every Monday and Wednesday, we'll announce a new Wildcard winner: a recipe that may not have been entered in (or won) a contest, but a recipe that we've tested and loved.
Today: Quinoa, in a new season's couture.
WHO: Darksideofthespoon is a an ex-pastry chef married to a chef -- needless to say, her family is well-fed. They live in snowy Canada.
WHAT: Autumn's nutty, herby answer to quinoa salad.
HOW: Cook your onion and celery until just-soft, then toss with your quinoa, cranberries, apple, lemon, hazelnut oil, and toasted hazelnuts.
WHY WE LOVE IT: We love how thoughtful darksideofthespoon's quinoa salad is: from the just-cooking-through of the onion and celery, to the skinning of the hazelnuts, to the hazelnut oil finish. This might be the perfect brown bag lunch -- or side dish at an elegant autumn dinner party.
1 cup quinoa, rinsed well
1 1/2 cup water, for quinoa
1 tablespoon of olive oil
1 small onion, finely diced
2 stalks of celery, finely diced
1 cup hazelnuts, toasted, de-skinned and chopped
1 bunch (about 5 to 6) green onions, chopped (green parts only)
1/2 cup dried cranberries, chopped
1 bunch flat leaf parsley, thoroughly rinsed and chopped
1 gala apple (really, any kind of apple will do)
1 large lemon, juiced
Generous drizzle of any kind of oil (I like hazelnut)
Fine sea salt and freshly ground black pepper to taste
Photos by Ryan Dausch
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