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Ground Breaking

Reuse, recycle, reduce. We hear these ideas all the time and I tend to think they are good ones. It comes in especially great when someone gives me an old kiln.  That is exactly what happened when the electric kiln that we used for cone 6 glaze firing gave up the ghost at Callanwolde. It’s a good size kiln, much bigger than my electric kiln but I’m not interested in rewiring this one. You may remember I did that with my electric kiln when I installed the kiln sitter (you can read about that here) which I got from another free kiln.

My plan for this kiln is to make it a reduction kiln since that is the look I like best for my pots. I am even considering adding a stoke hole so I can feed some small piece of wood into the kiln for some ash and wood effects.

Before I can start converting it into a gas kiln I need to build a kiln shed. My current kiln room is fine for the electric kiln but it’s too crowded to add flame to the mix. I’m designing a simple lean-to type shed that will have a m…

Meatless Monday - Fried Quinoa with Vegetables

Fried rice is a very nice comfort food.  It’s also easy to fix so it’s perfect for week night dinners.  But not everyone can eat rice.  Luckily you can get gluten free quinoa which is reported to have a higher nutritional value than traditional white rice.  I’m not claiming to be an expert on nutrition, I am a potter after all. I just know when something tastes good and this twist on traditional fried rice fits that bill.

If you can prepare the quinoa a day ahead of time it actually is a slightly better consistency for frying. If you can’t, or don’t remember to make it ahead, don’t worry, it’ll still be good.

Fried Quinoa with Vegetables by Lori Buff
Fried Quinoa with Vegetables 

2½ to 3 cups cooked quinoa
¼ small onion, chopped
2 carrots, peeled and chopped
3 scallions, chopped and divided
3 garlic cloves, minced
½ teaspoon fresh ginger, minced
1 tablespoon olive oil
2 eggs, lightly beaten (still raw)
½ cup frozen edamame (soy beans), thawed
1 ½ tablespoons teriyaki sauce
2 ½ tablespoons soy sauce
¾ teaspoon sesame oil


Mix the ingredients for the sauce in a small bowl and set aside.

Heat ½ tablespoon olive oil in a large sauté pan or wok over a high heat. Add onion and carrot, cook about two minutes. Add 2 scallions, garlic and ginger to the wok. Cook another two minutes. Add in the rest of the olive oil and the quinoa. Stir-fry about two minutes. Add sauce and stir-fry until incorporated, about two minutes.

Make a well in the center of the quinoa pour eggs in the well and scramble. Throw in edamame, then toss everything together until the edamame are warmed through, add remaining scallions and serve.

Check out the gallery page - Future Relics Gallery by Lori Buff


  1. I've never fried quinoa but only cooked it like rice. must try this, those tiny kernels tend to get everywhere don't they

  2. oh my, yum. especially with my days of salads for dinner, for the duration. don't weigh myself, merely guided by my clothes.


  3. I make fried rice often when I have leftover rice and veggies that need to get used up. I bet the quinoa adds a nice flavor.


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