12 minutes ago
Monday, October 5, 2015
I'm back from Paris and back in the kitchen.
I am happy to be home, preparing healthy meals again, though I will miss that bread, wine and cheese and wonderful service, the best in the world.
I hope you enjoyed my posts on instagram and here on the blog.
Let's get back to quinoa.
You can call this a quinoa salad if you like, but Food & Wine calls it a pilaf.
Who cares what they call it, I call it good.
Whip up a batch of quinoa, any color is fine.
Add it to a big bowl and mix in:
1/3 cup of sliced scallions
1/3 cup of chopped dates
1/3 cup of olives (I used Lucques & Kalamata)
1 cup of arugula
*next time I will definitely add in fresh cilantro, but that's me
Mix all together and squeeze in 2 tablespoons of fresh lemon juice and 2 tablespoons of olive oil.
Season w/ sea salt & pepper.
So easy, and so good!