Ingredients

• 2 Tbs coconut oil (or olive oil)
• 4 garlic scapes, diced (or 3 cloves of garlic, diced small)
• 1 small onion, diced small
• light seasoning mix (such as Fines Herbes)
• 1 cup quinoa (tri-colored if available)
• 2 cups stock (chicken or vegetable)
• 1 cup steamed and shelled edamame (fresh peas would also work)
• 2oz goat cheese, crumbled
• 3/4 cup raw pumpkin seeds

Instructions

1. Heat oven to 400 degrees, arrange pumpkin seeds on baking sheet in a single layer, lightly salt the seeds. Roast pumpkin seeds on top rack of oven for about 10 minutes, or until they begin to brown. Remove from oven and set aside. (You can also purchase already roasted seeds)
2. Thoroughly rinse quinoa
3. Heat oil in large frying pan over medium heat. Add garlic scapes, onion, and seasoning. Cook for about 5 minutes, stirring occasionally, until onion is tender.
4. Add rinsed quinoa and stock to the frying pan. Bring to a boil, reduce heat, cover and simmer for 15-20 minutes, until all the stock is absorbed. Quinoa should maintain a firm and chewy texture–not mushy. The white seeds should be a little translucent, and the “tail” should be uncoiled from the seed.
5. Place cooked quinoa into a large bowl with the steamed edamame. Mix in the crumbled goat cheese and roasted pepitas.
6. Enjoy hot, or place in the refrigerator to cool for a cold salad; it’s great both ways!