Tonight’s dinner was a tribute to the garden abundance, after a quick little tour I chopped up a collage of goodies that were just waiting to be turned into a sweet and savoury quinoa pilaff, flavoured with a silky mustard maple and miso sauce and laced with garden fresh herbs. You could use any and all veggies you have on hand for this.. I also threw in some smoked ham we had left over after a nice dinner with our visiting grandparents.
Something really wonderful happens when you mix maple syrup with mustard, it’s a combination I turn to often, especially on the rare occasions when I happen to have pork on hand. I know all you vegans and veggies out their are turning your noses up at my piggy addition (albeit a happy local organic & delicious one)… I will say this would be excellent with tempeh or tofu.. or maybe just a handful of almonds!
Cook 1 cup of quinoa in 2 cups of water, seasoned with
olive oil
S+P
a dash of dried parsley
and a dash of garlic granules
In a large deep cast iron pan brown up the following diced veggies (or whatever you have in abundance) in a good amount of olive oil:
1 large onion
1 large carrot
1 green pepper (this happened to be the first one I have ever grown)
2 large cloves of garlic
1/4 head of cabbage
2 cups of cooked cubed smoked ham
In a small bowl blend
1 heaping Tbsp miso
1 tbsp each yellow mustard and grainy mustard
1 tbsp apple cider vinegar
1 tbsp maple syrup
S+P
small handful of fresh herb minced fine ; chives, parsley, oregano, thyme
mix well with 1.5 cups boiling water.
Once all the veggies are brown and your quinoa is cooked, add 3 diced kale leaves along with the maple miso sauce to the pan then add quinoa and stir gently.
serve hot and enjoy!
eating with S.O.L.E. 
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