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I have always been a late bloomer in every sense of the word.  Be it the unnerving stages of puberty which hit me at least 2 years later than all my friends, or something as insignificant as 2014's must-have-items...Like giving in to the iPhone hype about 4 years too late.  You see, I've always been the maverick who refuses to conform to the mold of society and most popular topics don't seem to affect my unique preferences very much...but I have good reasons-- sometimes (said in a distinctly Forrest Gump tone of voice).  Listening to certain pop singers who shall remain nameless (ahem, you whose name rhymes with Babies 'R Us), wearing neon from head to toe like an abiding fashionista would at the gym, and I could really go on with this list.

But food is a different story.  Being keen on quinoa?  No problem! Sacrificing time in the kitchen to test this thing called coconut flour?  I think I started and gave it up years ago. I've been there and done that, pretty much.  Well, most food related things anyway.  Much to Eva's dismay, however, I procrastinated on mustering up the audacity to even think about deep frying anything, let alone a potent herb like sage.  The last time I remember deep frying something other than my hair at the salon is when I was 7.  Just plopped one single potato in scalding oil with my mom's help, and then felt like I could conquer the world. Now, I'm with you if your current response is that of confusion and fear.  Though the idea of fried sage haunted me with curiosity, I was initially stricken with apprehension towards this novel thing.  I mean, I had no idea fried sage was a thing!  The thought of tasting such a pungent herb outside of crock pot stew just didn't make sense to my taste buds.  But now I know better.  Deep frying fresh sage in butter is one of the best foodie decisions I've ever made.  In-n-Out animal style fries has just gained competition, you guys.

So the cornstarch+egg coating makes way for the rich, browned buttery notes to give sage an extra gourmet character.  I've read that most people fry it in oil but I chose butter instead.  The browned butter magically enhances the flavors of the entire dish, allowing richness to permeate through every bit of chewy quinoa.

In order to make the quinoa creamy like Italian pasta without sacrificing its health benefits, I used just a little bit of whipping cream and white wine to bring out the flavors but added cream after photographing the dish.  I highly encourage you to keep the wine above anything else though, or the quinoa will be missing that subtly sweet and aromatic taste.  Paired with macadamia nuts for vegetarian protein and fried sage atop, even your picky family won't complain!  And I speak from experience because it was approved by my quinoa phobic husband and quite opinionated toddler. :)

Creamy Macadamia Quinoa and Sage Fried in Brown Butter {gf}

Makes about 6 medium servings

Ingredients for quinoa

1 1/2 cups dry quinoa



4 tbsp whipping cream

1 whole shallot, peeled and sliced thin

1/2 cup macadamia nuts, roughly chopped

1/4 tsp sea salt (or regular)+pepper

sprinkles of parmesan cheese (optional)

Ingredients for brown butter sage \\ from Lisa Kolb

3/4 cups cornstarch

1/4 tsp sea salt (or regular)

1 whole large egg, scrambled




I suggest cooking the quinoa in water the night before to cut down on time.  But any time is okay.  First place quinoa and water in a medium pot and bring to a rolling boil.  Then lower heat and lightly simmer for about 15-20 minutes, stirring and fluffing every few minutes until water is absorbed.  Set aside.

For the crispy sage, start by having cornstarch and salt in a bowl, and the egg scrambled in a separate bowl.  Melt butter in a small sauce pan and bring to a boil.  Quickly dip the sage in the egg mixture and then coat it in cornstarch.  Do a few of those and carefully drop them in the bubbling butter.  Scoop out after about 15-20 seconds, or when egg is cook and sage is crispy.  Transfer to a plate (with paper towels for soaking extra butter--optional) and reserve any leftover browned butter.


Place the sauce pan containing the browned butter on low-medium heat.  Pour wine and whipping cream, then cook the shallots and macadamia for about 3 minutes, or when shallots are translucent.  Add salt and pepper.

In the same pot you cooked the quinoa, pour the creamy wine and shallot mixture and incorporate with a spoon.  Serve with browned butter sage on top and sprinkle parmesan cheese.