Lemon Scented Quinoa Salad

Minoo also incorporated a salad recipe using grain for the Gilmore Park Church Community Kitchen to complete the meal.

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This Lemon Scented Quinoa Salad is nutty and packed with a lot of nutrition. For me, this salad itself can be a lunch which is quite filling.

Ingredients

  • 1 cup quinoa, rinsed thoroughly (about 5 times)
  • 2 cups water
  • salt
  • 1 can chick peas, drained and rinsed
  • 1/2 cup cilantro, chopped
  • 1/2 red onion, sliced thin

Tahini Lemon Dressing

  • 1 garlic cloves, minced
  • 1/4 cup tahini
  • 1 lemon or vinegar of your choice
  • 4 tablespoons Greek style yogurt (make your own by draining organic plain yogurt overnight in a cheese cloth)
  • hot water
  • salt and pepper to taste

Lemon-Scented-Quinoa-Salad-1

Source: this recipe is adapted from Kevin Turner

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Millet Pilaf

The second dish which Minoo prepared in the Gilmore Park Church Community Kitchen for the grain theme recipe is Millet Pilaf. Millet is often associated with bird feed in North America but is gaining acceptance into the human diet. Minoo told us that the incorporation of millet will made a very creamy mash potatoes.

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This Millet Pilaf is another vegetarian recipe if you substitute butter with vegetable oil. Pilafs are open to a wide range of variations; any and all the vegetables may be substituted as desired or to to fit the season.

Ingredients

  • 1 1/3 cups millet, rinse and drain
  • 4 tablespoons butter
  • 2 onions, one thinly sliced, one diced
  • 1 inch piece of ginger, peeled and chopped
  • 2 potatoes, peeled and chopped
  • 2 cups cauliflower florets
  • 1 cup butternut squash
  • 1 tablespoon mustard seeds
  • 1 teaspoon cumin seeds
  • 2 garlic cloves, minced
  • salt and pepper to taste

Millet-Pilaf-1

Source: this recipe is adapted from Kevin Turner

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