serves 4 as a side dish

For the Quinoa

1 ½ cups dry quinoa, rinsed 

2 cups water

2 dried bay leaves

1 teaspoon kosher salt

For the Mushroom Mixture

¼ cup olive oil 

1 bunch ramps, cleaned and thinly sliced

or substitute

2 medium shallots, peeled and finely minced

1 tablespoon picked fresh thyme leaves (from 1 small bunch)

1 lb. shitake mushrooms, stems removed, thinly sliced 

1/2 cup raw whole almonds, roughly chopped

1/2 cup raw whole pecans, roughly chopped

kosher salt, to taste 

freshly ground black pepper

1/2 cup roughly chopped parsley

• If you have a rice cooker combine the quinoa, water, bay leaves and salt and cook until done. 
• If you don’t: Combine quinoa, water, bay leaves and salt in a medium saucepan. Bring to a boil, cover and reduce heat to a simmer. Cook until the water is absorbed and quinoa is fluffy. About 15 minutes. 
• Turn off heat and let quinoa sit covered while you prepare the rest of the ingredients. 
• Heat the olive oil in sauté pan over medium high heat for 1 minute. Add the ramps (or shallots) and fresh thyme leaves. Cook until soft but not browned. 
• Add the sliced shiitakes, season with salt and pepper. Cook, stirring often, until the mushrooms are soft, about 5 minutes. 
• Place quinoa in a serving bowl and add shiitake mixture, almonds, pecans, and parsley. Mix well to combine. Season with more salt and pepper if desired.