Ginger Scallion Oil

6-8 scallions, chopped
3 tablespoons fresh ginger, minced
1/2 cup grapeseed oil
1 teaspoon kosher salt

1. Heat up your grapeseed oil over medium high heat until sizzling but not smoking.
2. Place minced ginger and chopped scallions in a heat proof bowl (preferably glass).
3. Pour the hot grapeseed oil over the ginger and scallions. Caution: they will sizzle. Be careful not to burn yourself.
4. Add salt to taste, stir, and let the flavors infuse.

From here, I recommend cooking either quinoa or brown rice, and sauteeing any vegetables you want. I sauteed broccoli, kale, bok choy, and mushrooms in olive oil, salt and pepper. I also cut up some fresh parsley.

To make the bowl, spoon out desired amount of quinoa or brown rice into a serving bowl. Top with your ginger scallion oil. Then place your sauteed veggies on top, and sprinkle with fresh parsley.