Monday, February 28, 2011


The get healthy go vegan cookbook by neal barnard

1 cup quinoa
1 small bag julienned carrots
Juice of 1 lemon
1 tablespoon maple syrup
1 clove garlic minced
¾ teaspoons cinnamon
½ teaspoon ground cumin
3 pinches of cayenne pepper
Salt to taste
Ground black pepper
½ cup Thompson raisins

I added a can of chickpeas as well.

Bring two cups of water to a boil pour in quinoa and return to boil. Lower heat, cover and simmer for 15 minutes

Oh ha ha; the recipe says to cook the carrots for two minutes in boiling water. Too much work, I just dumped them in raw.

In a large bowl whisk the lemon juice, syrup, garlic, cinnamon, cumin, cayenne, salt and pepper. Add carrots quinoa and raisin, toss. Serve chilled or at room temperature.

Seven things you didn't know about me soon to come :)

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