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Recipes that include quinoa

Hummus, Quinoa Tabbouleh, and Eggplant Caperberry Salad

Monday, September 1, 2008

As I mentioned in my previous post, I served Moroccan Spiced Chops with Pluot Sauce to Angie and Scott. You don’t think that’s all I served, do you? Of course not! Meals at our place are always feasts! With that we had Tzatziki (I’ve posted this recipe before), Hummus, Quinoa Tabbouleh, Eggplant Caperberry Salad, and fresh Pita. Here are the recipes to make your feast!

I can’t believe I’ve never posted a hummus recipe. If you have a food processor, it is so easy to make, you’ll never pay for store bought versions again. Take this recipe as a guideline, adjusting to your taste. My tahini (which we brought home from Greece) is super dark so here I use 1 tablespoon but you might need more. Keep in mind that the quality of your ingredients will make a big difference here, especially what olive oil you use.

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Colorful Quinoa Salad and Skewers

Wednesday, April 30, 2008

Quinoa is a wonderful ingredient, that can be used as a substitute for rice or cous cous in most recipes. It is high in protein and has many health benefits. The best part is that it tastes good. I love it because it’s chewy and the mild flavor takes on any sauce or dressing well. In the Spring, I love colorful salads and Quinoa makes a lovely one.

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