1½c water
zest of 1
lemon
juice of 1-2
lemons
1 clove of
elephant garlic – minced
½c extra
virgin olive oil
½t sea salt
fresh ground pepper
fresh ground pepper
3 pickling
cucumbers – rough peel and chop
1 bunch
curly parsley – chopped fine
1 bunch
green onions – sliced
1 can
garbanzos – drained and rinsed
1 pint grape
tomatoes – cut in quarters
Cook the
quinoa in the water, simmering gently for 10-15 minutes. Take off
heat and let stand while chopping and assembling remaining
ingredients. Combine everything in a medium-large bowl. Chill
several hours before serving. . .Lin
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