- or - 3 lg. regular cloves
4oz. kalamata olives
1 sm. can sliced black olives
1/2c drained caper berries
1/3c drained chopped pimentos
1/2c extra virgin olive oil
1/4c dark balsamic vinegar
1t+ sea salt and ground rosemary
1/4t+ ground black and red pepper
1c - or more - sprouted lentils and mung beans
8oz. dry quinoa pasta - cooked "al dente" - drained
1 lg. Roma tomato - finely cubed -optional-
4oz. ± crumbled feta cheese
Chop garlic and kalamata olives into a big glass bowl. Add next 7 ingredients, stir together then let rest to blend the flavors for 30 minutes. Add artichokes, sprouts, tomato and pasta. Mix and let chill 30-60 minutes. Top with cheese and toss just before serving. . .Lin
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