In a medium bowl, combine the quinoa, flour, milk, eggs, garlic and a pinch of salt.

In a large pot over high heat, bring 1 gallon of salted water to a boil, then reduce to a simmer. Set a large-holed colander over, but not touching, the water. Working in small batches, push the quinoa dough through the holes of the colander with a rubber spatula. Cook for 3 to 4 minutes, until the spätzle floats to the surface, stirring gently to prevent sticking. Transfer to a second colander and rinse with cool water. Repeat until the batter is used up. Set aside.

In a small bowl, mix the onions with 2 teaspoons salt and dress in the oil. Smoke in a smoker, according to the manufacturer’s directions. Alternatively, roast the onions in a 450°F oven until they begin to brown, about 10 minutes. Julienne and set aside.

In a large pan over high heat, sauté the spätzle in the butter until golden, about 3 minutes. Stir in the onions, grapes, hazelnuts and lamb’s quarters and sauté for 3 minutes. Season with verjus and salt and serve immediately.