Prepare quinoa: rinse well through a fine-mesh strainer. Combine 1 cup quinoa with 2 cups water. Bring to a boil, reduce to simmer, add salt and black pepper. Cook for 15 minutes or until the water is gone. Set aside.
As quinoa cooks, chop vegetables. Add olive oil to skillet. Add onions and sauté on medium heat for 10 minutes.
Add carrots, beets and celery. Sauté for 15 more minutes.
Preheat oven to 350 degrees and grease an 8x8 baking dish with olive oil.
Whisk egg, mustard and 1/4 cup water together.
Place quinoa in baking dish. Pour egg mixture over it and bake for 15 minutes.
In a small pot, cook for 10 minutes:
3 cups cranberries (fresh or frozen)
2 Tablespoons water
1 teaspoon each: cumin, coriander, cinnamon
1/2 teaspoon salt
1 small hot pepper (habanero or other), de-seeded and minced
Turn off heat. Add:
2 Tablespoons raw honey
1/4 cup fresh cilantro, minced
Stir to incorporate.
Place in jars, cool, screw on lids, and save in the fridge for 3 weeks or the freezer for up to 6 months.
1 lb. red beets
½ cup olive oil
Salt and freshly ground black pepper, to taste
juice of 1 lemon
1 teaspoon dried lavender
2 tablespoons honey