Tweaked Mediterranean Quinoa Salad: Quinoa (1 cup), red pepper (1), Persian cucumbers (2), olive oil (3 tbsp), juice of a lemon, fresh parsley (two handfuls), dried oregano, cumin, freshly ground coriander & black pepper, sea salt, and tons of paprika thanks to Alyson Roux who showed me too much is just enough. Thank you, Alyson, for the original recipe! My tweaks to it were:
Instead of arugula- baby kale (6 handfuls) , instead of scallions- purple onion (1/2 cup), instead of kalamata olives- tapenade (1/2 cup). And I added fresh garlic cloves (2), raw sauerkraut juice (1/2 cup), & two slices of chopped rice bread that I didn’t want to waste. I didn’t have flax oil, but I added chia seeds (2 tbsp) & chopped walnuts (1/4 cup) for omega-3 fatty acids. Yay! #yum
Also, all of these measurements are guesstimates. Go crazy! You can’t get it wrong. If you make it, I’d love to hear how you tweak it!