I’m excited to debut part two in my food + prop styling series—shot in collaboration with Cybelle Codish of Shoot Happens, and Elizabeth Prewitt of One Hundred Eggs. This week we’re experimenting with quinoa, a natural food wonder that’s actually in the beets, chard, and spinach family (that’s right, it’s not a grain.) Here we’ve transformed it into a sweet (Red Quinoa Pudding) and savory (Quinoa and Asparagus Salad with Roasted Grape Tomatoes) option. Each is elegant, yet rustic, and layered with spices like cardamom (sweet) and fresh herbs like mint (savory), which make for a tangy, delectable mix.
Quinoa is a versatile ingredient with loads or protein, which makes it a fantastic choice for any meal. We especially loved this salad, which included mint, feta, and roasted tomatoes. Check out One Hundred Eggs, for all the recipes and don’t miss last week’s post on rhubarb, our first in the series.

|| Food + Prop styling by Taryn Bickley. Photos by Cybelle Codish.
Recipes by Elizabeth Prewitt. ||