I got this recipe off the internet the same time I found the avacado wraps but I can't remember where I found this one. . .sorry to whoever did this one, it's definately yum and a keeper.
Ingredients:
1/2 cup quinoa
1 cup water
1 cup canned garbanzo beans (which I didn't add either but next time I plan to)
chopped peppers (yellow, green, orange, red. . .whatever you have, I used green and red-half of each)
tomatoes diced
chopped green onions
2 Tbs. parsley
2 Tbs. mint (I didn't have any so mine didn't have this in it)
Lemon juice
salt
pepper
3 cheese italian dressing (I added this for some flavor)
Directions:
I made the quinoa as directed, pretty much just like rice. Combine the water and the quinoa, bring to boil, reduce heat. Cover and simmer about 15 minutes. Remove from heat and cool. I didn't really measure my mix ins. I just cut and chopped what looked good and tossed it in to my cooled quinoa. I cut a lemon and sqeezed in the juice salt and peppered and then tossed with the salad dressing (of which Dennis added more to his personal serving later, but I think less is sometimes more!) Then chilled it for about 2 hours. You can add whatever veggies you like and whatever you have on hand for this one. It's a great way to add some flare to your veggies and some protien too, especially if you're like me and don't eat a lot of meat protiens it's nice to add it this way! YUM and more YUM!! Light and fresh, perfect for summer.
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