I've been cooking all morning before work today. We're having a small girl's dinner, and I thought it'd be wise to prepare ahead. I'll be serving Cinnamon Chicken with Orange Cous-cous and Red Onion Apricot Chutney - yum! Dessert: White Chocolate Pannacotta with Blackberries. Sounds good, doesn't it?
I promised you a perfect side dish to go with lamb, and here it is! It comes straight from the lovely book Isabel's Cantina (or well, straight-ish at least) by Isabel Cruz, and it has lovely flavor combinations. The lemon and cumin are perfect together, and with the olives... mmm! I don't even like olives all that much, but in this recipe, they're absolutely perfect. This will also be a great side dish with anything that goes on the grill this summer - I think salmon would be an awesome match.
You can prepare it well in advance if you'd like - it could even stay in the fridge overnight. Very handy!
Green Olive Quinoa Salad
250 ml (1 cup) quinoa, well rinsed
3 tbsp olive oil
1 small red onion, finely chopped
1 red pepper, finely chopped
150 ml (0,6 cups) green olives, halved
1 lemon, juiced
1 tsp cumin
bunch of fresh coriander
Bring a pot of water to boil, add the well-rinsed quinoa, and boil for 10-12 minutes. Drain it, and season with salt and pepper. Set aside to cool.
Heat one tablespoon of the olive oil in a large pan. Fry the onion until it's softened, and then add the red pepper for a few minutes. Add the olives. Mix all these veggies with the cooked quinoa. Stir in the remaining olive oil, lemon juice, cumin and coriander. Mix well, and serve at room temperature.
Recipe in Swedish:
Quinoasallad med gr�na oliver
Wednesday, July 2, 2008
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Posted by mavikaplan at 2:14 PM