GLUTEN FREE FRIDAY CONTINUES WITH A SAVORY DISH PERFECT FOR A SUMMER NIGHT....THE QUINTESSENTIAL QUINOA TOPPED WITH A RASPBERRY LIME VINAIGRETTE, PIGNOLI NUTS & FRESH RASPBERRIES. SERVE IT IN A SUNDAE GLASS & YOUR KIDS WILL LOVE IT, TOO! HOW DO YOU LIKE YOUR QUINOA??????????? TELL US, TELL US!
Cook 1c. quinoa according to package directions. Coat generously with mixture of 1/2c olive oil, juice of 2 limes, and 2-3T raspberry jam. Add slowly (may not need it all) Add salt, pepper, pignolis, dried cranberries and fresh raspberries!
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