This is the first time I’ve ever encountered garlic scape in person. I’ve heard it talked about, cooked with, and praised. I’ve just never bought one or seen one at the supermarket.
So I was very excited to try it now when I saw that my CSA last week included some. I ha to research on them before trying some spectacularly disastrous. So I played safe and worked off this dish I found on Pinterest: Quinoa Salad with Beets and Garlic Scape by Mother Rimmy
I cooked the quinoa longer than normal and it came out tasting a bit roasted, almost like toasted bread. I love mustard dressing sauce and it complements the sharp pungent taste of the garlic scape well. I then plopped a nice fried egg on top for some extra protein and smoother texture.