For the potatoes, I just tossed them w/ olive oil, salt, pepper and curry powder before roasting them. I like to roast my potatoes for a loooong time. Like an hour.
The Quinoa salad is from the Rebar Cookbook: 1 cup quinoa (and then prepare by rinsing, and putting it in 1.5 cups boiling water, bringing water to a boil, then turning the heat off and letting it sit covered for 5 min.)
Then add: 2.5 cups corn, 1 small red onion (minced), 2 jalapeno peppers seeded and minced, 1/2 red pepper (finely diced), 3 Tbs lemon juice, 3 Tbs. lime juice, 1/4 cup cilantro, 3 scallions (minced), 2 Tbs chives, 1 tsp. salt, and 1/2 tsp. Tabasco sauce
3 comments:
I would love to try these - do you have recipes? Thanks!
For the potatoes, I just tossed them w/ olive oil, salt, pepper and curry powder before roasting them. I like to roast my potatoes for a loooong time. Like an hour.
The Quinoa salad is from the Rebar Cookbook:
1 cup quinoa (and then prepare by rinsing, and putting it in 1.5 cups boiling water, bringing water to a boil, then turning the heat off and letting it sit covered for 5 min.)
Then add: 2.5 cups corn, 1 small red onion (minced), 2 jalapeno peppers seeded and minced, 1/2 red pepper (finely diced), 3 Tbs lemon juice, 3 Tbs. lime juice, 1/4 cup cilantro, 3 scallions (minced), 2 Tbs chives, 1 tsp. salt, and 1/2 tsp. Tabasco sauce
Thanks, Renate!
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