BvS Quinoa


This is simulatneously a sidedish (because – uncomplicated carb) and main dish (because pretty!) Served here, with some olive oil braised veggies, boiled eggs, pickled red onion, and avocado slices.

As stated on the podcast, I’ll sometimes cook a pot of quinoa at the beginning of the week to be incorporated into other meal – use as a pilar, put into a salad, make into an omelet, it does it all. For this dish I made two – white quinoa with turmeric and parsley, black quinoa with walnuts and cranberries.

The roasted red pepper technique is simple, and something I use frequently anytime one is needed!

BvS Quinoa

Turmeric Parsley Quinoa

  • 1/2 cup white quinoa
  • 1/2 teaspoon salt
  • 1 teaspoon turmeric (note: normally I would use 1/2 teaspoon but wanted it to be extra yellow!)
  • 1 handful parsley, finely chopped

Rinse quinoa. Boil 1 cup water and add salt and turmeric, add quinoa, set heat to low and cook, covered. After 20 minutes, remove from heat. Let sit 5 minutes, then add parsley, fluff with a fork.

Black Quinoa with Cranberries and Walnuts

  • 1/2 cup black quinoa
  • 1/2 teaspoon salt
  • 2 tablespoon cranberries (soaked in orange juice for 20 minutes (optional))
  • 2 tablespoon walnuts, chopped

Rinse quinoa. Boil 1 cup water, set heat to low and cook, covered. After 20 minutes, remove from heat. Stir in cranberries and walnuts. Let sit 5 minutes, and fluff with a fork.

Roasted Red Pepper

  • 1 red pepper

Heat over to 450°

Lay pepper on top rack. Cook until black on top, flip, cook until blackish (sorry, I never measure). Remove with tong, put in a bowl and cover with plastic wrap for 10-20 minutes or so. Peel, get rid of seeds, and slice.

For the dish! (Really…unnecessary)

Arrange turmeric quinoa in bottom of a dish, for a bat with black quinoa, draw and S emblem with roasted red pepper slices.

Listen to the episode! Fiction Kitchen: Batman vs Superman

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3-Magic Bean Salad

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“Mom and I spent days preparing all kinds of spellicious food, from steamed wyvern claws to barbequed dragon steaks to 3-magic bean salad.”

–”Ginger Breadhouse Takes the Cake”, story bookmark

Disclaimer: This salad will NOT grow a beanstalk in your stomach.

In my course of reading the Ever After High stories, I’ve come across 3-magic bean salad a few times, but the reference in Ginger Breadhouse’s story is the only one I could lay eyes on while preparing for this post. I’m sure I first came across it in the Once Upon A Time short story collection, but I couldn’t find it again! Oh well, just know that it is one of the many, fun, play-on-word’s in Ever After and is wonderland-i-fully yummy!

3-Magic Bean Salad

Adapted from a recipe by Jeff Mauro on

  • 2 Cups or so Fresh Green Beans, ends cut & beans cut in half
  • 1 15oz Can Cannellini Beans, drained
  • 1 15oz Can Red Kidney Beans (I used dark red), drained
  • 2 tsp. Dijon Mustard
  • 1 Tbsp Honey OR Agave Nectar if you’d like to go vegan like Ashlynn Ella!
  • 1/2 Cup Hextra-virgin Olive Oil
  • 1/4 Cup Fresh Basil, chopped
  • 1/4 Cup Fresh Italian/Flat Leaf Parsley, chopped
  • 1 Shallot, thinly julienned
  • 1/4 Cup Mild Rice Vinegar (sometimes labeled as rice wine vinegar)
  • Salt & Pepper, to taste
  • Edible Gold Glitter Stars (I used Wilton, but there are other brands that are the same)

Bring a large pot of salted water to a boil. In a large bowl, put enough cold water to submerge the beans & put several ice cubes in it. Put the beans in the boiling water & cook for about 2-3 minutes. Drain the beans & immediately immerse in the ice water.

In another large bowl whisk together the vinegar, mustard, & honey or agave. Next, whisk in the oil. Drain the green beans & plop them in along with the other drained beans. Add the herbs & onion & toss everything together until well coated. Sprinkle with salt & pepper & when you’re ready to serve it, sprinkle on the magical gold stars!

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Listen to the episode! Fiction Kitchen Episode 20: Ever After High

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