I’m on a bit of a quinoa tare right now. I found this recipe on About Food and it is delicious!
- 2 cups quinoa, cooked (I added a veggie cube to the quinoa when it was cooking)
- 1/2 cup pecans (pine nuts or almonds may be substituted) ( I actually toasted almonds and pecans)
- 3 tbsp fresh mint, chopped
- 1/2 cup fresh parsley, chopped
- 3 scallions (green onions), chopped
- 3 tbsp olive oil
- 2 tbsp lemon juice
- 1 tsp garlic salt
- salt and pepper, to taste
In a large bowl, combine the cooked quinoa
, nuts, parsley and mint.In a separate bowl, whisk together the olive oil, lemon juice and garlic salt, then pour over quinoa. Gently toss this dressing over the quinoa. Season with salt and peppa.Chill for at least 15 minutes before serving to let the flavors blend. Toss again before serving
I served this with this.
My friend Lorraine introduced me to Rinconcito, a great El Salvadoran restaurant on Commercial Drive. It’s cheap, the food is fresh, simple and delicious and the margaritas are fantastic.
For the real deal I would go straight there and enjoy papusas, fresh guacamole, chicken chimichanga, fish tacos, salsa roja or any number of other El Salvadoran treats. Continue reading
Who says you have to eat turkey at Christmas or any other time. Try dahl and rice and throw a few more things in there and you have a beautiful meal. Add a martini or three before hand, some nice beer or wine during and have yourself a party. Continue reading
Just because you can’t eat gluten or dairy doesn’t mean your culinary life has to be dull. My dad hailed from Indonesia so we grew up eating sate, sajoer, nasi goreng, bami goreng, hot fish, tofu, and all kinds of things like that. For those of you who can’t eat eggs (or don’t want to) you could easily replace the eggs with something like tofu, fish or chicken. There’s only two semi weird ingredients that are essential to this dish so if you’re not in the habit of keeping lemon grass or trassi in your pantry than it would be a good idea to go grab some at your local Asian grocery outlet. Continue reading
I found this recipe on the Wholefoods web site which has excellent , delicious and searchable recipes by category and a variety of other searchable methods. I’ve made this several times, each time a little differently mainly because I’m not a precision master when it comes to cooking. But I have to say, each time I’ve made this, it’s been delicious.
This soup has saffron, turmeric, cinnamon and ginger and is fabulously fragrant. Add the charmoula and you have a meal made in heaven. This recipe just calls for cilantro but I actually do half parsely/half cilantro and it tastes great. This recipe serves 8 so if you have leftovers just toss it into a tupperware and throw it into the freezer and enjoy it later. Continue reading
Filed under Recipes, Soups