Rebecca's nephew Gus Stahl provided some recipes on the web. We've made the Quinoa Cakes several times and they are wonderful. This is the sauce that Gus suggests to eat with the cakes. We've only modified it a tiny amount.
- 1/4 cup balsamic vinegar
- 3/4 cup olive oil
- 2 cloves garlic, minced
- 2 teaspoons dijon mustard
- 1 teaspoon honey or maple syrup
- 1/2 teaspoon salt
- pepper to taste
- Put all ingredients into a bowl and whisk or put into a jar and stir then shake.
- Store in refrigerator.
Use this with Gus’s Quinoa Cakes.