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ROSY QUINOA
This recipe also comes from Tina Triggiani's Caring Cookbook.
3 1/2 to 4 1/2 cups just cooked quinoa
1 cup raw grated beets
1/2 cup fresh parsley
1/2 cup scallions (finely chopped)
2-3 tablespoons olive oil
1/2 cup fresh lemon juice
salt to taste
Don't overcook the quinoa or it will be mushy. Stir grated beets into
quinoa. Stir in parsley, scallions, olive oil, lemon, and salt. Serve on
a bed of lettuce surrounded by carrot sticks.
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