Wednesday, April 6, 2011

GLUTEN FREE VEGAN MIDDLE EASTERN RED QUINOA

Here's the last dish of the four that my niece, Taibi, pictured below
made for me while I wasn't feeling well. I'd never had red quinoa before, and really loved this. Especially the mint. Isn't almost anything better with fresh mint?
MIDDLE EASTERN RED QUINOA

3 cups cooked red quinoa (be sure to rinse quinoa several times before cooking)
1 15oz can chick peas, rinsed and drained
4T olive oil
2 cloves garlic, minced
1 cup torn spinach leaves
1/4 cup roughly chopped mint leaves
juice of one lemon
salt and pepper to taste

Saute chick peas in garlic and 2T olive oil. Cool.
Make a vinaigrette with lemon juice, remaining olive oil, salt and pepper to taste.
Toss spinach, quinoa, mint and chick peas in vinaigrette to coat well.
This collage is one of a series Taibi did in a collaboration with writer, Matt Briggs.
For more info on Taibi Mastelse's collages, paintings, drawings and sculptures, look here.

3 comments:

Aubree Cherie said...

I love red quinoa and this recipe looks superb! I've added it to Favorite Recipes of Last Week post. Check it out! Thanks, ~Aubree Cherie

Pam said...

Wow, could you pass me a fork please!

G.F.Veg said...

this was seriously good-hope you both enjoy it!