about me

    Emily Malone

    culinary arts grad. nutrition facts lover. vegetarian chef. marathon runner. country music maniac. failed dog trainer. barre fanatic. loving mama.

    Contact Emily

    For general inquires, contact: EmilyBMalone@gmail.com.

    For partnerships, contact: dailygarnishads@mediakix.com.

    Looking forward to chatting with you!


    What’s Cooking?

    Personal Bests

    5K - 23:28

    10K - 52:35

    15K - 1:38:14

    1/2 Marathon - 1:57:39

    Marathon - 3:50:58

    A Look Back.

Vegetable Quinoa Salad with Miso Dressing.

Last weekend was all about friends and food.  We are so lucky to have met so many like-minded people here in Seattle.  All weekend long we went to picnics and cookouts with vegetarian spreads of things like sushi, bean salads, vegan potato salad, and homemade flatbread.  It may not have been typical Memorial Day fare, but boy was it delicious.

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On Saturday afternoon we had a picnic in the park with a few other couples.  I wanted to take something that was easy and portable, but also filling and nutritious for the vegetarians.  Grain salads are my go-to choice when it comes to one-dish meals that incorporate all the basics – veggies, protein, and carbs.  This one came together within an hour of the picnic – fast and simple!

Vegetable Quinoa Salad with Miso Dressing

by Emily Malone

Prep Time: 10 minutes

Cook Time: 35 minutes

Ingredients (6 servings)

  • 2 dry cups quinoa, rinsed
  • 3.75 cups water
  • 1 vegetable bouillon cube
  • 1/2 large white onion, diced
  • 3 medium carrots, peeled and diced
  • 1 pint crimini mushrooms, sliced or diced
  • 2 cups frozen peas
  • 1 tablespoon white miso
  • 4 tablespoons water


Start by cooking the quinoa in a rice cooker or sauce pan. Combine quinoa with 3.75 cups water, and add a bouillon cube before cooking. This will give the quinoa a rich vegetable seasoning when it cooks!  I use the Rapunzel vegan bouillon cubes and I absolutely love them!  They give grains and beans a richness that tastes like homemade vegetable stock (without all the work!).

While the quinoa cooks, prep and dice the vegetables. In a large sauté pan, add the onions and cook in a bit of olive oil until browning. Add carrots and cook for an additional 3-4 minutes. Once the carrots show a bit of color, add the mushrooms. Cook until mushrooms have released all their water and have cooked down.  Finally, add the frozen peas and cook until thawed and warmed.

In a small separate dish, whisk together 1 tablespoon miso with 4 tablespoons of water.  I chose to add the miso after the quinoa was cooked, in order to retain all the great health benefits of (uncooked) miso.  If you’re just looking for flavor and want to make things one step easier, you can also just add the miso to the cooking water with the quinoa.

Once the quinoa and vegetables are all cooked, combine together in a bowl and toss with dressing. The mixture should be salty enough from the miso and the bouillon seasoning, but you can sprinkle any additional salt now if it’s needed.

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Serve immediately or at room temperature.

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Photograph with caution…

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We took ours to a picnic and enjoyed it with friends at the park.  Even though we are lucky to have friends with similar eating styles, it’s always nice to know you’ll have a healthy option available.

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I ate the leftovers for lunch the next day, and it was just as tasty.  This came together in a quick 30 minutes, so it’s a great recipe if you find yourself needing something quickly, and too far from a Whole Foods to swing by the salad bar. 

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As always, enjoy!

For some parenting talk, you can check out the latest over on Babble

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Memorial Day Memories.

While I love spending long weekends on trips or vacations, there is also something really satisfying about having an extra long weekend at home with your family.  Ours was full of food and friends and went by too quickly, as they all seem to do.

Casey worked from home on Friday, so with all of us at home it felt like the weekend started early.  Casey worked, while Cullen and I found other sources of entertainment.

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Friday night was our weekly trip to the Juanita Beach Market – fresh flowers, vegan bean tamales, a Nutella banana crepe, and round on the baby swings.  Let the weekend begin!

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Saturday morning we were back by the water – this time at Magnusen Park – for Casey’s 5K race!

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Cullen gave Casey a pre-race pep talk.

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And the he and I cheered for the runners as they passed!

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Casey did a great job and finished in 20:39 – good enough for 8th place overall.  Naturally he was not happy with his time (he never is), but I was impressed nonetheless. 

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No trip to the park or beach is complete without playing on the shore. 

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Back at home, I cooked.

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And then it was off to another park for a big picnic in the sunshine with friends. 

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Potato salad, bean salad, quinoa salad, gluten free peanut butter cookies, hummus, crackers, and the world’s biggest bowl of fresh cut fruit.

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It was a perfect day in the sun, and we all sat and talked for several hours, enjoying a rare HOT day in Seattle!

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Cullen slept for two hours in the stroller, allowing Casey and I a relaxing afternoon with friends.  Amazing.  He woke up just in time to play for a bit in the summer sun. 

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Afterward, we were all tired from a long day out and about, and Cullen and I snoozed together in the backyard. 

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Casey and I stayed up late painting Cullen’s nursery.  It is the project that never ends.  We also built shelves in the garage at 9pm and realized afterward that our new neighbors probably hate us.  Oops.

Sunday morning came early.  We juiced.

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And caffeinated.  Actually, that’s a lie.  We drink decaf, and yet we are both still totally addicted.  We pulled out the celebratory mugs…

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And settled in to watch the greatest spectacle in racing

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Casey is from Indianapolis, and has been to more 500’s than he can count.  I’ve been four myself, and I hope to get to go again.  From our cool 65 degree day in Seattle, I texted our friends in Indy who were watching in the 95 degree heat.  Probably a good year to miss.

We spent the afternoon at Greenlake, catching up with the Pea family who were in town for a visit.  After the kiddos were all worn out, Casey and I took Cullen for a run around the lake.  We took turns trading off with the stroller, and I ended up with six miles total.  It hurt.

Home again.  More cooking.

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Sunday morning.  Even more cooking. 

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Yet another cookout with friends, this time with my moms group – plus the dads!  We’ve been trying to get all the dads together for months.  We had a delicious spread of healthy food – quinoa salad, fresh berries and other fruit, pesto pasta salad, homemade avocado sushi…

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And insanely good fresh-out-of-the-oven rosemary flatbread made by Nicki and Rick.  It was completely out of this world.  Rick actually sent us home with some of the extra dough so we can make some of our own.  A pizza stone has been ordered.  We will report back. 

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Cullen partied hard with his baby friends and passed out on my chest while I was standing up talking in a noisy kitchen full of people.

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If that’s not a way to end a holiday weekend, I don’t know what is. 

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