I am always been a person willing to try new food, and I am always been a person looking to try everything I can. I remember that at the beginning of the 90's, I had a boss that in the 70's was a hippie (or something similar). He used to live in the countryside of Chile eating what he grew, and doing trade-off. He told me that one of the things he trade off (because he couldn't grow it) was Quinoa and Amaranth. Of course, I did a hunting for Quinoa in Santiago until I find it in a "Frutos del Pais" store near by the Central Market. Since that time, the Quinoa has been on my table .....and I put it everywhere I can....
These are the typical salads I make for cleaning the pantry. I don't put quantities, I just add what I have;
Quinoa and Chick Peas Salad (I like Chick Peas warm)
Chick Peas, Quinoa, Tomatoes, Cilantro, Feta Cheese, Kalamata Olives, Olive Oil, Balsamic Vinegar, Sea Salt, Garlic
Quinoa and Lentil Salad:
Lentils, Quinoa, Tomatoes, Parsley, Avocados, Green Onions, Goat Cheese, Olive Oil, Balsamic Vinegar, Sea Salt, Mustard
Other combinations I make (without pictures.....sorry!...we were hungry!)
Quinoa and Soja Salad:
Soja beans, Quinoa, Tomatoes, Green Chives, Avocados, Kalamata Olives, Goat Cheese, Olive Oil, Balsamic Vinegar, Lemon Zest, Sea Salt, Mustard
Quinoa and Red Kidney Beans Salad:
Red Kidney Beans, Quinoa, Tomatoes, Garlic, Cilantro, Feta Cheese, Olive Oil, Balsamic Vinegar, Sea Salt, Lemon
ENJOY!!
une assiette riche en saveurs et en couleurs, un vrai régal
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