Here is my entry for Paper Chef #28. The challenge was to make something with offal, quinoa, spring onions and whatever is in season in you area. I chose lemons, from the lemon tree in my front yard and cilantro, which I grow in a pot on my porch.
I loved this Gobi Manchurian recipe from the January 2008 issue of Saveur much I tried it with chicken gizzards instead of cauliflower and it was great. The recipe for the gobi is here and I just switched out the cauliflower for gizzards.
The quinoa was stright forward enough:
Cook quinoa in a 4- to 5-quart pot of boiling salted water, uncovered, until almost tender, about 10 minutes. Drain in sieve, then set sieve over same pot with 1 inch of simmering water (water should not touch bottom of sieve). Cover quinoa with a folded kitchen towel, then cover sieve with a lid (don't worry if lid doesn't fit tightly) and steam until quinoa is tender, fluffy, and dry, about 5 minutes. Remove from heat and let stand (still covered) 5 minutes.
Mix with chopped cilantro, lemon zest and spring onions.