The other night Lyle & I wanted to make a special dinner and feel as though we could cook again. It seemed as though it had been ages since we had fun cooking in the kitchen together over a glass of wine while taking as much time doing it as we pleased. What did we make? A very yummy dinner of halibut & a quinoa salad with some garden fresh tomatoes on the side paired with adult conversation and a 3 month old asleep for the night. It was all delicious, but this salad was something new and really surprised me. Of course I had to made a few adjustments; I'll be sure to tell you what they are.....
via foodgawker
Click on the title above for the recipe. I got it off of Foodgawker. It was the first time I'd used it and was very impressed. So easy, just type in an ingredient you want to use and BAM! A ton of recipes to choose from. We wanted to use up some of the quinoa in our cupboard.
On to the changes:
I left out the parsley & chives. I don't care for either and it just meant additional ingredients to by and have leftovers hanging around.
I used red quinoa. That's what we had.
Used golden versus regular raisins.
And the big one: I couldn't find pomegranate molasses. Even Whole Foods didn't have it. What I did instead was use agave nectar instead, juiced the other half of my pomegranate, added seeds and mashed it all together to make the dressing. Worked well I have to admit!
One more thing....the cauliflower shocked me. I wasn't sure how it would be with all these flavors, but it was very complimentary.
Let me know if you try it! It made for great leftovers. I just finished it off tonight.
lauren
1 comment:
this sounds amazing!!
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