Chef Tom Fraker
2 tablespoons Extra Virgin Olive Oil
2 tablespoons Unsalted Butter
1 Melissa’s Perfect Sweet Onion, peeled, diced
Kosher Salt and Freshly Ground Pepper, to taste
3 cloves Melissa’s Peeled Garlic, minced
1 teaspoon Minced Ginger
1 (10 ounces) package Melissa’s Fioretto, chopped
1 package Melissa’s Cooked Quinoa, 1/2 inch dice
Crushed Red Pepper, optional
In a sauté pan, heat the oil and melt the butter. Add the onion, season with salt and pepper and sweat until translucent. Stir in the garlic and ginger and cook for 30 seconds.
Add the fioretto and quinoa and sauté, stirring carefully as not to break up the quinoa. Sauté for 10 minutes or until heated through but the fioretto is still crisp. Add the juice from the lemon and crushed red pepper if desired.