Tuesday, August 16, 2011

quinoa salad

Photobucket

This is a variation on handful salad and incorporating the Ayurveda 5 tastes this salad rocks my wheat free socks.

ingredients
1 cup of cooked quinoa
2 tbsp of pomegranate seeds (sour)
1 tbsp of sultanas or cranberries (sweet)
1 tbsp of coriander leaves (bitter)
1 tbsp of toasted pine nuts
5 semi dried tomatoes, chopped (bitter, sweet, hot)
fresh cracked pepper and salt (heat and salt)
drizzle of olive oil

method

1. Toss all the ingredients in a bowl. Dress with a pinch of cracked pepper, salt and a drizzle of olive oil.

pro tip: I served this with the cooling and tart roast eggplant with buttermilk sauce and another salad to be posted.

PS: 400 POSTS!!!! WHEEEEE

1 comment:

  1. I love the softness and quinoa and the crunch of nuts together. Great recipe!

    ReplyDelete

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