• Preheat the grill to medium-high. Halve the zucchini and eggplant lengthwise, then cut each half diagonally into 1-inch-thick slices. Reserve separately.
• In a small pot, combine the quinoa with 1-1/2 cups water and 1/4 teaspoon salt. Bring to a boil, lower to simmer and cook, covered, for 20 minutes. Fluff with a fork and set aside.
• In a bowl, toss the eggplant with 2 teaspoons of the olive oil and 1/4 teaspoon salt. In another bowl, toss the zucchini with 1 teaspoon of the olive oil and 1/4 teaspoon salt. Grill the vegetables until tender and browned in some places, turning once halfway through, about 10 minutes total for the zucchini and 12 to 15 minutes total for the eggplant. Mound the vegetables on a plate so they continue cooking a bit while they cool.
• In a small bowl, season the quinoa with a few pinches of salt, 1 teaspoon of the olive oil and the lemon zest. Spread the quinoa out in a thin layer on a serving platter.
• In a small bowl, whisk together the remaining 3 tablespoons of olive oil and the lemon juice. In another bowl, combine the zucchini and eggplant. Drizzle the vegetables with the oil-lemon dressing and toss to combine. Season to taste with salt.
• Arrange the roasted vegetables over the quinoa, garnish with the parsley, feta, and pine nuts, and serve.

• Preheat the oven to 350°F.
• Place the guajillo chiles in a small bowl with 1 cup boiling water and cover for 30 minutes to soften the chiles. Combine the chiles, their soaking water, and the fire-roasted tomatoes with their juices in a blender and puree until smooth.
• Place the contents of one box of spaghetti on a rimmed baking sheet, and drizzle with 1 1⁄2 teaspoons of olive oil, tossing well to coat. Toast in the oven for 10 to 15 minutes, stirring once after 5 minutes, until the pasta is several shades darker, but not deep brown. Repeat with the second box of spaghetti. When cool, break the pasta into 2- to 3-inch pieces. Reserve.
• In a heavy 5-quart saucepan, heat the remaining 3 tablespoons of oil over medium-high heat. Add the onion and celery, stirring briefly, and then lower the heat to medium-low or low and cook the vegetables slowly, stirring occasionally, until translucent and softened, about 10 to 15 minutes.
• In a medium pot, combine the chile-tomato mixture, the chicken stock, and 4 cups of water. Bring the liquid to a boil over high heat, then keep warm over a low heat.
• Add to the pan with the onion and celery the garlic, oregano, cumin, paprika, allspice, and bay leaf and cook, stirring occasionally, for 2 to 3 minutes. Add the wine and bring to a boil. Stir in the quinoa spaghetti and cover with 6 cups of the hot chile-tomato broth. Add a few generous pinches of salt. Return to a boil over high heat and stir frequently, until most of the liquid is absorbed.
• Add half of the remaining broth to the pasta pan, stirring constantly, until it is almost completely absorbed. Add the last of the broth, continuing to simmer and stir until most of the liquid is absorbed and the pasta is juicy and cloaked with creamy sauce. Season to taste with salt and let it rest for 10 minutes before serving, accompanied by small bowls of Cotija, cilantro, green onions, and lime wedges.

FIDEO BREAKFAST CAKE

• Mounds of leftover fideo fried in a cast-iron skillet, toad-in-the-hole-style with a sunny-side up egg cooked in the center, make a fantastic breakfast. 
• With wet hands shape 3⁄4 cup cold Quinoa Fideo (page 19) into a ball and flatten it slightly. Heat a cast-iron skillet for 5 minutes over medium heat. Add 2 tablespoons of oil to the pan and quickly lay the cake down in the pan, pressing with a spatula to flatten it a little more. Let the cake cook until nicely browned, about 5 minutes. Flip the cake over and use the handle end of a wooden spoon to nudge a round hole into the cake, approximately 2 1⁄2 inches in diameter. Crack a room-temperature egg into a coffee cup and season with a pinch of salt and pepper. Carefully pour the egg into the center of the fideo cake. Cover the pan with a lid and lower the heat to medium-low. Cook until the white of the egg is just set and the yolk remains runny, about 3 to 4 minutes.

• In a pot with a lid, bring 2 cups water to a boil over high heat. Add the quinoa, turn the heat to low, and simmer, covered, until all of the liquid is absorbed, 15 to 20 minutes. Fluff with a fork and let cool.
• Preheat the oven to 450°F. Line a rimmed baking sheet with parchment paper. Season each salmon fillet with 1/4 teaspoon salt and place them 1 inch apart, skin-side down, on the baking sheet. Roast for 7 to 8 minutes, depending on thickness. Immediately transfer to a plate to cool (they will continue cooking a bit).
• In a blender, blend the sunflower seeds and vinegar until smooth. Add the tamari and oil and blend to combine.
• In a salad bowl, toss together the quinoa, tomatoes, onion, spinach, cucumber, and dressing. Divide among four dinner plates, top with the salmon, add a sprinkle of pepper, and serve.

• Preheat oven to 400°F. Trim and discard the beets’ tops and ends. Quarter the beets, pierce their tops with a fork, drizzle with olive oil, season with salt and pepper, then wrap in aluminum foil, place in a baking dish, and roast until tender, about 40 minutes depending on size. Cool, peel, and cut into bite-size pieces.
• Meanwhile, in a small pot over medium-high heat, combine the quinoa, 1 cup water, and a generous pinch of salt. Bring to a boil, cover, reduce the heat, and simmer until light and fluffy, about 15 minutes. Transfer the quinoa to a rimmed baking sheet, spread in one layer, and cool to room temperature.
• In a small bowl, combine 3 tablespoons of the olive oil and the lime juice, vinegar, shallot, maple syrup, 1/2 teaspoon salt, and a few grinds of pepper. Whisk until well combined.
• In a serving bowl, toss the beets, quinoa, pickled onion, tangerine segments, spinach, parsley, and sunflower seeds with just enough dressing to coat. Finish with feta and a few grinds of pepper and serve.

• In a small bowl, combine the onion, vinegar, sugar, and salt and let sit for at least 30 minutes.

• Preheat the oven to 350°F. In a food processor, combine the milk, coffee, eggs, vanilla, butter, and quinoa. Process until smooth, stopping to scrape down the bowl as needed.
• In a large bowl, mix together the brown sugar, unsweetened dark cocoa, baking powder, baking soda, and salt.
• Add the pureed quinoa mixture to the bowl of dry ingredients and mix with a spoon until smooth.
• Line a cupcake pan with paper cups. Divide the batter among the cups, then bake until the tops spring back when pressed with a finger and a toothpick inserted into the center comes out with crumbs, but no wet batter, 18 to 22 minutes. Let cool completely, frost with the frosting, then serve.

• In a saucepan, bring the milk to a boil, add the mint, then turn off the heat and let rest for 15 minutes.
• Strain the milk, pressing the mint to release all the flavor. Let cool completely.
• Over a double boiler on medium heat, melt the chocolate chips with the brown sugar and cocoa powder, stirring occasionally, until smooth and combined with no residual sugar grit, 10 to 15 minutes. Let cool.
• In a stand mixer fitted with the paddle attachment, cream the butter with the vanilla, powdered sugar, and salt on medium-high speed until light and fluffy, 3 to 4 minutes. Add the cooled chocolate mixture and beat again for 2 minutes. Scrape down the bowl and mix again until combined. Add the cooled, mint-infused milk, mixing until fully incorporated.

• Bring a pot of water to a boil and add a tablespoon of salt. Add the broccoli florets and cook until crisp-tender, 2 to 3 minutes. Drain, then toss florets in a bowl with 1 tablespoon of olive oil. Set aside.
• In a medium-large skillet over medium-high heat, warm 1 tablespoon of the olive oil until hot but not smoking. Add the mushrooms and cook, stirring occasionally, until tender and lightly browned, 5 to 6 minutes. Season to taste with salt and pepper. Drizzle with the remaining 1/2 tablespoon olive oil.
• Divide the cooked quinoa, broccoli, and mushrooms between two bowls. Slice the avocado into 1/4-inch slices and divide the slices between the two bowls. Finish each serving with a dollop of harissa, plus a sprinkle of salt and a grind of pepper, if desired.

• In a small bowl, stir together the paprika, garlic powder, thyme, cayenne, 1/2 teaspoon salt, and 1/4 teaspoon pepper.
• In a medium saucepan, combine the quinoa, chicken broth, and 1/4 teaspoon salt. Bring to a boil, cover, reduce heat to low, and let simmer until all the liquid is absorbed and the grain is soft, 17 to 20 minutes. Remove from heat, covered. Set aside.
• Halve the lemon. Juice one half and cut the other half into wedges. Reserve separately.
• Brush the lemon juice over the fish, then coat the fish with the spice mixture. Set aside.
• Heat the oil in a medium nonstick or cast-iron skillet over medium-high heat. Add the fish in one layer and cook until it begins to blacken, and its center looks opaque, 2 to 3 minutes. Flip and cook the other side, 2 to 3 minutes more
• Fluff the quinoa with a fork. Fold in the black beans, butter, herbs, and 1/2 teaspoon salt. Place some quinoa on 2 dinner plates, add the fish and lemon wedges, and serve.