Wednesday, May 18, 2016
Secondly the recipe I'm sharing makes a huge amount; I've taken it to large pot-lucks in the past and this time cut the recipe in half. I will share the full recipe. Even cutting it in half made a large amount-enough for 6+ servings. I hope you enjoy!
Ingredients: Quinoa Ancient Harvest brand. 1can of black beans, 1 can of garbanzo beans,
1 purple onion, 1-2 cucumbers, 2 large tomatoes, 2 limes, olive oil, feta cheese, ribbons of fresh basil, salt and pepper.
2 cups of thoroughly rinsed Quinoa, add to a large pot and add 3 3/4 cup chicken broth. Bring to a boil, then reduce the heat to low, cover and simmer 15 minutes until all liquid is absorbed. It will look translucent. Pour off any excess liquid and spread Quinoa on cookie sheet to cool.
~Dice up 1 purple onion, 1-2 cucumbers(scoop out seeds), 2 large tomatoes.
~Drain and rinse 1 can of black beans, 1 can of garbanzo beans. Add to a large bowl, dump in chopped vegetables. Cut ribbons of basil.
Add in cooled Quinoa, the vegetables, basil, lime juice. Add in less than 1/4 cup of olive oil. Mix gently, add salt and pepper to taste. Sprinkle with feta cheese.
I find that the lime juice and olive oil marry the flavors well, especially if allowed to sit a bit before serving.
Someone else asked about the dessert I prepared and it was so simple-I just slice fresh strawberries, added in blueberries and blackberries. We love Noosa brand yogurt, so I took two large tablespoons of Coconut yogurt and mixed it into the berries. I sprinkled shredded Coconut on top. I actually served this dessert for neighbors last night who came over for cards. I also have to say my hubby isn't as health conscious with his eating as I am and he loved the Quinoa salad. On Monday night we also added chopped chicken to the salad and it was wonderful.
Hope you enjoy!!!