It's Graduation Season at The Culinary Table

Graduation season is underway, plan a celebration to remember with Bellisari's Catering. The Culinary Table is an intimate private venue perfect for your graduation celebration with family and friends. 

Book your graduation party with us before May 15th and receive 5% of your total.

P:614.488.3714 F: 614.488.1090

info@theculinarytable.com

Cooking with the Chef: Sign-Up for Our Latest Cooking Classes

Thai Temptations

After just one evening of entertaining instruction, bring the exotic tastes of Thailand straight to your own dinner table. Join our chef as she prepares a delicious assortment of authentic Thai dishes at the beautifully-appointed new cooking location, The Culinary Table. The featured menu items are Tom Kha Gai, a refreshing coconut lime soup; Thai Chicken Spring Rolls; Spicy Shrimp and Vegetable Pad Thai and a Sticky Rice Ball dessert that completes the meal. Students receive the recipes and sample the finished results. Students may bring a beverage of choice, alcohol permitted.

CLASS #: 442940 A

TIME: 6:30-8:30 PM, Thursday

DATE: April 16

LOCATION: The Culinary Table, 1664 West First Avenue

COST: $50 R / $55 NR

Quick Meals with a Gourmet Feel

Lots of us are cutting down on dining out but still enjoy eating something out of the ordinary after a busy day’s work. These two quick-to-prepare meals will deliciously break up your eating routine with just minimal effort on your part. Th Chef prepares Whole Wheat Crust Margarita Foccacia Pizza accompanied by a Spicy Caesar Salad enhanced with grilled vegetables, plus a second meal featuring Grilled Asparagus Chicken Roulades paired with Roasted Garlic Couscous. Take this opportunity to visit the new cutting-edge cooking location, The Culinary Table, receive the recipes and sample these wonderfully-fast and simple dinner menus. Students may bring a beverage of choice, alcohol permitted.

CLASS #: 442940 B

TIME: 6:30-8:30 PM, Thursday

DATE: May 21

LOCATION: The Culinary Table, 1664 West First Avenue

COST: $50 R / $55 NR

Sweet Tooth Awakening

These sweet and unique dessert ideas end any meal in a memorable fashion. Join our chef at the beautifully-appointed new cooking venue, The Culinary Table, as she regales your taste buds with Caramelized Apple Cranberry Bread Pudding drizzled with Cinnamon Rum Sauce; Bananas Foster Crepes; White Chocolate-Raspberry Mousse and Lemon Cupcakes with Orange-Lemon Curd and Candied Citrus Peel. Students receive the recipes and taste all the wonderful and tempting treats. Students may bring a beverage of choice, alcohol permitted.

CLASS #: 442940 C

TIME: 6:30-8:30 PM, Thursday

DATE: June 25

LOCATION: The Culinary Table, 1664 West First Avenue

COST: $50 R / $55 NR

The Twisted Vine Wine Tasting

Join us for wonderful Australian wines and delicious hors d'oeuvres for a wine tasting at The Culinary Table.

When:  Wednesday, May 20th

Time: 7-9 p.m.

Price: $40.00 per person

Location: The Culinary Table, 1664 W. First Avenue, Grandview

Don't miss out on this special evening.  RSVP by email at info@theculinarytable.com or call 614.488.3714.

Elevator Brewing Company Comes To The Culinary Table

Come join us for an Elevator Beer Tasting at The Culinary Table.  Elevator Beers will showcase a variety of beers accompanied by foods to enhance their flavors.

When:  Thursday, May 14th

Time: 7-9 p.m.

Price: $35.00 per person

Location: 1664 W. First Avenue, Grandview, OH 

Spaces are filling up fast! To reserve your seat at our table email info@theculinarytable.com or call 614.488.3714.

Kara's Cupcakes in Oxbow

A preview of coming attractions – cupcakes galore:


Like a lot of people, I had been waiting for Kara’s Cupcakes to open up in Oxbow for a long time. Finally, this week I received an email from the good folks at Oxbow informing me of Kara’s grand opening – that day.

I was hesitant at first since I’m uber picky about my cupcakes. Down in my former domicile, Los Angeles, cupcake stores are everywhere and most of the cupcakes are dreadful: dry, tasteless cake and frosting that is over dominated by sugar and lacks any nuance of flavor. But I was pleasantly surprised by Kara’s cupcakes.

My favorite cupcake thus far:


This is the Spring Chick, a vanilla cupcake filled with passion fruit cream and topped with a vanilla frosting adorned with coconut. Great flavors (all of the components were really balanced) and the texture was lovely.

A close-up of the Meyer Lemony Lemon which seems to be one of their more popular flavors:


The grand tour of the platter of cupcakes:



Both chocolate cupcakes, the Chocolate Velvet and the Fleur de Sel, were really good! The Fleur de Sel was one of my favorite cupcakes: the cake was very dense and the chocolate ganache was fabulous. Added to this was a caramel filling which I felt was somewhat unnecessary considering how rich and delicious the cake and frosting were.

And finally, a pic of the “normal” chocolate cupcakes:



Kara’s Cupcakes
Oxbow Public Market
610 First Street, Suite 19
Napa, CA 94559

Corporate Events At The Culinary Table.

Offering a new angle on private dining in Columbus, The Culinary Table has taken guests issues with private dining in overbooked, understaffed restaurants a thing of the past. Here at The Culinary Table we are able to devote our full attention to any corporate event that books with us.

Our focus lies in booking board meetings, networking receptions, and company breakfast, lunches and dinners.  With our unique venue we are also able to offer private cooking demos, and cooking classes - our Lunch and Learn program has been a big success in companies wanting to promote team-building within their employees.

We will also be hosting various wine and beer and cheese tastings to support other businesses in the area and create a unique event.  Keep a look out for upcoming beer and wine tastings.

To book your corporate event ask for EJ, Corporate Event Manager.

TasteCasting Event - A Wonderful Night

Tonight the Columbus TasteCaster's joined us for a reception.  They learned about The Culinary Table, and Bellisari's Catering and then tweeted their findings creating awareness through all their social media platforms.  We learned how social media works and met some really nice people.

The Culinary Table was draped in spring decor and beautiful flowers. Special thanks goes to Teresa at T-rriffic Linens for supply linens for the evening.

Tonight everyone enjoyed Mozzarella Stuffed Portobello Mushrooms, Stilton Tarts with Cranberry Chutney, Smoked Trout on Cucumber Rounds and a food demonstration where the chef made Braised Pork Carnitas.  The evening ended with homemade Toasted Sesame Ice Cream.  

In honor of the evening we created a "Tweet Special".  Receive 10% off cooking classes, catering (including graduation), and floral now through May 31st.  Just use your Twitter @name. 

Celebrate Your Bridal Shower, Rehearsal Dinner or Reception With The Culinary Table

The moment you get engaged your head begins to swirl with ideas, colors, flowers, dresses, food and all the trappings of getting married.  You can easily get lost in all the paperwork, magazines, fliers and emails from wedding vendors.

Let the professionals at The Culinary Table help so you can enjoy your engagements and all the excitement that surrounds your big day.

At The Culinary Table our in-house caterer, Bellisari's Catering, can handle everything from your bridal shower to your rehearsal dinner to your reception menu.  Choose from our full menu or we can create something made especially for you!  From appetizers to a full buffet and desserts, we can handle it all!  

Elegant Food and Floral Displays

Still Plenty of Room

If your child likes to help out in the kitchen then this event is perfect for both your child and you.

Spend a day with The Culinary Table and join one of our children's cooking classes for Children's Hunger Alliance.  There is still plenty of room.

April 11, 209

Class times 10a, 12p, 2p and 4p (each class lasts about 1 1/2 hours). 

$25.00 per child with partial proceeds going back to Children's Hunger Alliance.

Call 614.488.3714 or email info@theculinarytable.com to RSVP.

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Next week Children's Hunger Alliance will be promoting this event on several Columbus radio stations.

Tuesday 4/7 listen for the interviews on CD101, and Q-FM-96

Wednesday 4/8 listen for the interview on 92.3 WCOL

Listen for mentions on WNCI 97.9, 93.3, Sunny 95, and 107.9

Special thanks to the radio stations for their support in helping to spread the word.

It's Time To Plan Graduation Parties

The Culinary Table and Bellisari's Catering can meet all your graduation catering needs.  Relax and enjoy the celebration and leave the food and prep to us!  Call 614.488.3714 to make your graduation arrangements today.

Click on image to view larger menu.  

TasteCasting Is Coming to The Culinary Table

What is TasteCasting?  TasteCasting is a growing team of socially networked, and social media savvy people that establishments, like The Culinary Table, invite to attend a complimentary tasting. In exchange the TasteCasting team broadcasts to their collective network of friends, followers, and linked connections using social media platforms such as Twitter, Facebook, Linkedin, Youtube, WordPress, Flickr, etc.  The cameras, Flip video, camcorders, smartphones and more tell a complete story about the establishments menu, the taste, smell, recipes, events, history, and overall experience.

For more information on the group or to schedule a TasteCasting for your establishment, click here.

We look forward to having the TasteCasting group "Pull Up A Chair" Thursday, April 9th!  

Shan Dong Restaurant

The second half of our meal that day – we were doing some serious noodle whoring:

Ever since I left LA I’ve been having saudade for that certain aptly named dumpling house in San Gabriel. I’ve begun my quest to find a Bay Area alternative and first up was Shan Dong in Oakland’s Chinatown.

We got into a dumpling frenzy and ordered vegetable dumplings (boiled), Shan Dong special dumplings (boiled), potstickers, green onion pancake (ok, officially not a dumpling), and steamed veggie buns.

I think that the crowd favorite were the Shan Dong special dumplings. They were filled with ground pork and vegetables and a little something else that gave them a bit of oomph. I was really looking forward to the onion pancake and the potstickers, since I had heard that they were really good at Shan Dong, but they were just ok; the restaurant seems to do a lot better with the steamed and boiled dumplings.

Several of the many noodle dishes that we ordered:

The sesame paste noodles were actually my favorite dish. I was surprised that these were served hot instead of cold. The sauce worked really well with both the noodles and the Chinese broccoli. My only complaint was that the menu said that these noodles spicy and it turned out that they weren’t at all (but that wasn’t something that a big spoonful of chili sauce couldn’t cure.)

I haven’t had Singapore noodles in years and Shan Dong’s version was better than I remembered the dish to be. The noodles were perfectly cooked and the curry sauce had a nice spicy kick to it. Also, the vegetables, especially the onions, were cooked (there is a place for raw onions but I don’t like them in stir-fries).

The soup turned out to taste better than it looked. We also ordered a sizzling rice soup and both soups had very flavorful broths.

We went a little crazy and splurged for the hand pulled noodles in almost every dish.

Although Shan Dong wasn’t as good as my beloved SoCal dumpling house, I thought that most of the items that we ordered were good and I would probably go back and try some different noodle dishes.

Shan Dong
328 10th Street
Oakland, CA 94607
http://sd.222.to/

SacsTasty Hot Dogs - Indeed.

Immediately after reading this review, I knew that I had to go here. I thought that the perfect time would be when I was returning to Napa after my vegan cooking class and lunch in Oakland (I like to seek redemption before I give into temptation).

I started off with the Original Tasty Dog with mustard, relish, onion (chopped), and tomato. I really wanted to get cheese on it but I was trying to practice some sort of restraint since I knew that I was also going to get a chili cheese dog.

I loved this hot dog. The dog itself had really good snap! and I really liked how all of the accoutrements worked together. It really didn't need cheese but that is not going to stop me from ordering it with next time!

Next was the chili cheese dog. Oh man, I got so excited when I saw the gobs 'o' cheese that went on the dog.

My only complaint was that the chili that day tasty a bit pasty/grainy. I miss the days when fast food chili was emulsified by thick orange grease instead of the low-fat thickeners. Despite that, this was one great chili cheese dog.

SacsTasty Hot Dogs
2445 Springs Road
Vallejo, CA 94951

JOIN US IN SUPPORT OF THE CHILDRENS HUNGER ALLIANCE

Schedule a child's cooking class at The Culinary Table on April 11, 2009 and we'll donate a portion of the proceeds to Children's Hunger Alliance.

Available Party Times:

10:00 a.m.
12:00 p.m
2:00 p.m.
4:00 p.m.

Classes for children ages 5 and up. Cost is $25.00 per child.

Make your RSVP at 614.488.3714.

A16 - Swinealious!

A preview of coming attractions: still life at A16. In the foreground you can see my carafina of the ’03 Mastroberardino Taurasi Aglianico; in the background there is a glass of the ’04 Emmanuel Scammaca Murgo Brut (it’s Sicilian!)


I knew the lunch at A16 was going to be fabulous. Luck was on my side that day: no traffic coming into the city, I was able to avoid the Marina District hills (manual transmission, Dear Reader), and I found a great parking spot right away.

Since I had been praying to the Porcine God earlier, I planned on ordering the pork liver terrina but it wasn’t on the menu that day. So to start, I ordered the wonderfully subtle ciccioli:


Next up was the burrata with prosciutto. Yes, burrata is excellent on its own but slathered in olive oil and sprinkled with sea salt it becomes amazing:


Both of these apps paired really well with the sparkling white. The Aglianico, which was HUGE, didn’t work as well (although it tasted fine with the burrata alone). I was originally going to order a bottle of Aglianico but once I put on my reading glasses the bottle that I wanted ended up being priced at $228. I had to implement Plan B.

Mumsy’s choice was the scarola pizza since she’s old school Italian and loves her sautéed escarole.


This was not my favorite dish (although it tasted pretty good the next morning with a fried egg on it.) I noticed that most people ordered pizza at lunch and the pizza of choice at A16 is the Margherita supplemented with prosciutto and arugula. I will definitely try that next time that I am there.

Two views of the utterly famous meatballs:




These were so lovely - they were almost as good as mine (nota bene: every Italian cook thinks that they make the best meatballs). The meatballs were the perfect match with the Aglianico – the meat and the sauce just brought that wine to life. When I put a spoonful of the sauce in my mouth for the first time, I tasted this wonderfully rich pork flavor; I’m wondering if the sauce is simmered with other pieces of pork along with the meatballs?

As we learned from our burrata appetizer “what doesn’t taste better slathered in olive oil and sea salt?” How about a chocolate budino tart? This was insanely good. We all know that salt goes great with chocolate but olive oil? Yes, Dear Reader, the olive oil added a new level of unctuousness to the creamy chocolate tart.


I’m looking forward to trying the expanded dinner menu.

A16
2355 Chestnut Street
San Francisco, CA
www.a16sf.com

Snow Day

Last Monday, most of Britain was covered in what has been touted as the heaviest snowfall in 20 years. Most of the London public transport ground to a halt, as it's already fragile transport system couldn't cope with what they claimed were "adverse weather conditions", even though Paris and Italy, who were hit with the same amount of snow didn't even bat an eyelid. It's amazing that such a progressive city like London can be halted by a foot of snow, especially when so many other places seem to manage just fine despite getting larger snowfalls than we do here.

But what these supposed adverse weather conditions did bring was a chance for most of Britain to have the day off work and school. All my routes to work had been suspended by the morning and even if I had decided to hoof it work, I wasn't sure how I was going to make it back home in one piece. And I already had a slight taste of the temperamental nature of the London tubes, especially the District Line, when trains were delayed because of leaves on the track! Not sure what kind of leaves these were, but I was envisioning giant killer leaves with sharp tendrils and a cantankerous disposition. So the only thing left to do that day was to call it a snow day and make the most out of London being turned into a winter wonderland.

So we trudged out into the white expanse and made a snowman, got into a few few snow fights and most of all just frolicked like we were 10 again. There's nothing like snow to bring the kid out of anyone. People were out and about despite the cold, strangers were smiling and talking to each other, which in a city, is almost as rare as the abominable snowman, and people were snapping away at every possible angle like giddy tourists. When you see normally nonchalant Londoners taking photos, then you know this isn't something that happens everyday.

Wellness and Cancer Cooking Classes

Learn nutrition tips for a healthy lifestyle.  Enjoy delicious nourishing meals.  Smile, laugh, celebrate the moment.

Our chef at The Culinary Table, has teamed up with Nancy Kuhel, RN and Personal Wellness Coach for Wellness and Cancer Cooking Classes at The Culinary Table. These instructional classes are $45.00 each and include a delicious meal.

Two classes remaining - February 11, 2009 and February 18, 2009, both a 6:30 p.m. There is still time to sign up.

February 11

New Spin on Crock Pot Meals... meet your new best friend  

Let the crock pot work for you.  In this time saving class, we'll teach you the tips to turning out a tasty meal. 

February 18

Freezin' Meals... savin' time

In this time saving class, you'll learn the secrets to properly preparing, packaging and freezing meals.  We'll show you the perfect food to freeze:  foods that develop more flavors over time.

To reserve your seat at our table, call 614.488.3714 or email info@theculinarytable.com 

Bridal Show

You are invited to our premier bridal show at The Culinary Table

Join our staff and local vendors for hors d'oeuvres and get an exclusive look at what this new venue, catering company and floral design team has to offer.  The Culinary Table is the perfect venue for a rehearsal dinner, bridal shower, bridal luncheon or intimate wedding.

Sunday, February 22, 2009

12:00 p.m. - 4:00 p.m.

1664 W. First Avenue

Grandview, OH 43212

Special offer:  Book The Culinary Table venue on the day of the bridal show and the $300 room fee will be waived! (25 guest minimum for your event).

Participating vendors include:

• Amy Zender/Hair Make Up Artist
  
• Peabody Papers
  
• Keels Photography
  
• Undone Boutique
  
• T-rriffic Table Linens
  
• Premier Pastries
• La Jeune Mariee

  And more!!!

Hurry, space is limited.  No entry fee with RSVP.  Call 614.488.3714 or email info@theculinarytable.com today!

Prepared Meals

The Culinary Table freshly prepared meals are here!

• Meals are available every Wednesday
  
• Price is $15.99 per person
  
• Children's meals available each week with the purchase of an adult meal for $8.99 each
  
• Meals must be ordered 48 hours in advance
  
• Meals are available for two or more people
  
• Prepared meals are available for pick-up between 4:30 and 6:00 p.m.
  

Call 614.488.3714 or email info@theculinarytable.com for more information or to place an order.

February Menu

February 11th...
Granny Smith Apple, Smoked Gouda & Bacon Stuffed Chicken Breast with Oven Roasted Red Skin Potatoes & Italian Style Green Beans. 
Includes our House Salad of Mixed Greens, Toasted Pinenuts, Gorgonzola Cheese & Chopped Tomatoes with our House Balsamic Dressing & Housemade Rosemary Foccacia Bread 
 
February 18th...
Homemade Lasagna, Layers of Fresh Pasta, Mozzarella, Provolone, Ricotta, Basil, Garlic, Homemade Bolanise Sauce & Italian Sausage. 
Includes our House Salad of Mixed Greens, Toasted Pinenuts, Gorgonzola Cheese & Chopped Tomatoes with our House Balsamic Dressing & Housemade Rosemary Foccacia Bread 
 
February 25th...
Penne Pasta with Parmesan Cream Sauce tossed with Roasted Red Peppers & Baby Spinach, topped with Tuscan Grilled Chicken served with Oven Roasted Asparagus. Includes our House Salad of Mixed Greens, Toasted Pinenuts, Gorgonzola Cheese & Chopped Tomatoes with our House Balsamic Dressing & Housemade Rosemary Foccacia Bread

Valentine's Special

Bring home a chef prepared meal! Call 614.488.3714 to order dinner and roses to be picked up at The Culinary Table on February 14, 2009.

Valentine's Menu

Parmesan Pesto Canapes

Bleu Boat Salad, Romaine Wedge w/Crispy Smoked Bacon, Toasted Walnuts, Crumbled Maytag Bleu Cheese and Honey Balsamic Vinaigrette

Creste Di Gaili, Moon Shaped Pasta, w/Choice of Delicate Lump Crab Meat or Tuscan Grilled Chicken Breast Tossed in a Creamy Roasted Red Pepper Blush Sauce

Olive Oil & Sea Salt Roasted Asparagus

Mozzarella Basil Foccacia Bread

Decadent Chocolate Lava Cake w/Homemade Vanilla Bean Ice-Cream

• Children's meals also available.
  
• Orders required 48 hours in advance of Valentine's Day (by February 12). Dinners available to serve immediately or reheat with our simple instructions.
  
• Please have credit card information or gift certificate ready at time of order.
  
• Dinner is $45/person

Keen For Quinoa

You might be interested to know that I've been storing up fats this winter, hoping to insulate myself from the icy climes that my Australian disposition is unaccustomed to. And with the storing up of fats comes, well, not surprisingly enough- an unwelcome heftiness around the belly, however, I find myself still feeling an overall sense of coldness inside.

So despite all this fat storing, my condition hasn't changed. There's something impertinent about this cold that seems to seep through all my layers, regardless of what seems like the most impermeable thermal layering on my part. Perhaps I'm just not meant for this weather? But I really do love London, even her rainy days, just not the way she bites in the cold. All I have to say is thank-God for double-glazed windows, something I've come to love over the past few months.

So, I'm afraid that this pot-belly I've acquired ain't getting any smaller and this weather is the perfect breeding ground for the flu. And, after flicking through my flickr account, I've stumbled upon a forgotten dish I made last June using quinoa- that much revered grain of the Incas. Just like now, this was made at a time when I was needing something nutritious, but something that didn't seem too healthy. Like when your parents try to hide vegetables into your food hoping you were none the wiser. Despite my penchant for desserts I do love healthy meals, although if someone ever tells me they eat only bread made of sprouted grains and drink nothing other than non-homogenised, unpasturised milk, and everything raw, I'll probably give them some look of bemusement.

This dish is healthy, but doesn't wreak of wholesomeness in that elitist sort of way that looks down on anything that has touched a stove. The quinoa grain, grown in the heights of the Andes is a quiet achiever, unbeknownst to most, quinoa boasts a solid reputation for its nutritional potency. Packed with vitamins– phosphorous, magnesium, zinc and iron, plus loads of fibre, it can pride itself as the only grain that is a complete protein, containing all 8 amino acids required by the body. And not to mention it's gluten free, so it's perfect for coeliacs; but really, it's perfect for anyone. So don't mess with the quinoa.

Frankly I don't know why quinoa isn't getting more of a rap. It's perfect. It's the kind of food that you can feed your kids knowing you won't have to disguise them as something else less healthy. And it's possibilities are endless, it might even oust rice as my favourite starch of choice, as it's just as fluffy but packs a bigger punch.

Aside from harping on about quinoa, you might know about my fascination with Eumundi Smokehouse sausages, namely in:
In The Closet, And A Really Good Pizza Recipe
Australians All Let Us Rejoice
All The Way, With Carbs Today
Lifting The Fog
And this post is no different. This time I used Chicken and Chilli sausages. It was perfectly juicy and even when a little overcooked, an oversight on my part, it didn't dry out.

I cannot mention it enough how much I miss Eumundi Smokehouse products, although I might have found some answers to this stark absence of Eumundi in my life. Aside from the various farmer's markets around London, there are a number of online grocers and butchers that are selling a large range of gourmet sausages in the UK. Here are some to name a few, if you happen to live in London:
Abel & Cole- organic grocer
Heap to Home- mail order sausages and bacon
Biggles- gourmet sausage supplier (wholesale and retail), home delivery, Marylebone store.

This quinoa dish is something you can easily whip up and eat in no time. Also it's completely versatile and open to adaptation, maybe toss a few root vegetables in with the quinoa, or eat it with a side of broccoli instead. The possibilities are infinite. I shows it doesn't take that long to get a proper meal going and this is certainly proof. Half an hour in a kitchen to eat something wholesome and sound, or a microwave dish zapped in 60 seconds devoid of any flavour and nutrition- I know which one I would choose.

Quinoa Lunch Bowl
Inspired by this recipe
Serves 4



FOR THE QUINOA
1 tbsp olive oil
1 small brown onion, diced
1 clove garlic, finely chopped
1 chilli, deseeded and finely chopped
250g mushrooms
1 cup Quinoa
500ml stock (whichever is your preference, in this recipe I used chicken)*
sea salt and black pepper
parsley, roughly chopped
8 gourmet sausages
*You might need to add more stock or water if you see that the quinoa is drying up.

FOR THE GARLIC GREEN BEANS
olive oil
5 cloves of garlic finely chopped
400g green beans, cut into thirds
sea salt

MAKING THE QUINOA
In a medium pan, heat olive oil over medium heat.
Fry onions until soft and translucent.
Add the garlic, chilli and mushrooms and cook for another 2 minutes.
Add the quinoa and stock and stir to combine.
Cover pan and allow to simmer for approximately 20 minutes or until the quinoa has taken all the liquid and is translucent. The quinoa should be soft with a slight bite, if not, then add some water and cook further.
Meanwhile, grill sausages until cooked. Slice before serving

MAKING THE GARLIC GREEN BEANS
Heat olive oil in a pan.
Add garlic and beans and fry until beans have become a bright green colour.
Season with salt.

Assemble qunioa, sausages and green beans into a bowl and serve.