Adventures in food, part 2
This the recipe that My Husband wouldn't eat. The man eats deep fried scorpion for God's sake, and thinks Naga Jolokia is wimpy. *facepalm*
The conversation went like this:
Husband (poking at the bowl of food): What is is?
Me: Quinoa Mint Salad.
H: Looks like bug eggs.
Stepson: It's yummy! (holds out bowl for seconds, he's seventeen and in a growth phase)
H: Still looks like bug eggs.
M: You eat eggs, you eat caviar. Try it.
H: (takes small bite) Bug eggs.
M: You eat couscous!
H: It doesn't look like bug eggs!
M: (with eye roll) Go make yourself a sandwich.
S: Can I have his?
I like, my Stepson loves it and My Husband can't stand it. Go figure. But that means I will not be serving him quinoa, so all the salad is MINE!
Jeweled Cranberry Mint Quinoa Salad
1 med carrot, shredded
½ c cooked quinoa
¼ c dried cranberries
1 tsp fresh mint leaves, finely chopped
2 Tbsp shelled pumpkin seeds or pepitas
1½ Tbsp olive oil
1 tsp red wine vinegar
1 tsp fresh lemon juice
Pinch fresh lemon zest
Sea salt and pepper, to taste
Combine carrots, quinoa, cranberries, mint, pumpkin seeds, oil, vinegar, lemon juice, lemon zest, sea salt, and pepper in a large bowl. Cover and chill for at least four hours, or overnight. Serves 3-4
Prep and cooking time: 15 minutes.
The conversation went like this:
Husband (poking at the bowl of food): What is is?
Me: Quinoa Mint Salad.
H: Looks like bug eggs.
Stepson: It's yummy! (holds out bowl for seconds, he's seventeen and in a growth phase)
H: Still looks like bug eggs.
M: You eat eggs, you eat caviar. Try it.
H: (takes small bite) Bug eggs.
M: You eat couscous!
H: It doesn't look like bug eggs!
M: (with eye roll) Go make yourself a sandwich.
S: Can I have his?
I like, my Stepson loves it and My Husband can't stand it. Go figure. But that means I will not be serving him quinoa, so all the salad is MINE!
Jeweled Cranberry Mint Quinoa Salad
1 med carrot, shredded
½ c cooked quinoa
¼ c dried cranberries
1 tsp fresh mint leaves, finely chopped
2 Tbsp shelled pumpkin seeds or pepitas
1½ Tbsp olive oil
1 tsp red wine vinegar
1 tsp fresh lemon juice
Pinch fresh lemon zest
Sea salt and pepper, to taste
Combine carrots, quinoa, cranberries, mint, pumpkin seeds, oil, vinegar, lemon juice, lemon zest, sea salt, and pepper in a large bowl. Cover and chill for at least four hours, or overnight. Serves 3-4
Prep and cooking time: 15 minutes.