I made Martha Stewart’s Pine-Nut Cookies with Rosemary. I’m a big fan of rosemary in sweets (see recipe for Strawberry Rosemary Scones). These cookies made me want to have a tea party.
I found this recipe for Quinoa Falafels and Tahini Sauce on Sprouted Kitchen. They were pretty awesome, especially with Joy the Baker’s Baked Curry Sweet Potato Fries.
Ingredients:
- 1 cup quinoa
- 1 cube of vegetable bullion
- 1 can chickpeas
- 1 cup cubed tomatoes
- 1 cup cubed cucumbers
- 3 chopped scallions
- handful of minced herbs (basil & parsley)
- zest from 1 lemon
- juice from 1 lemons
- 4 tbsp olive oil
- salt and pepper to taste
Directions:
Bring 2 cups of water and bullion to a boil. Add quinoa and reduce to simmer. Cover pot and cook for 10-12 minutes, or until quinoa has absorbed water. Allow quinoa to cool and transfer to a bowl. Add the rest of the ingredients and toss to combine.
I’ve been a longtime quinoa advocate. Quinoa is incredibly easy to prepare, super healthy, and unbelievably versatile. This past weekend, I decided to experiment with some new recipes, and had quinoa for breakfast, lunch and dinner. For breakfast, I made my girl Martha Stewart’s Quinoa Muffins. I added a quarter cup of walnuts and a quarter cup of toasted flax seeds to my muffins. They came out AWESOME. They’re so delicious and surprisingly really moist. When they’re gone- I WILL make more.
