Tasty Veggy Recipes

Ingredients:

• 1 cup dry quinoa
• 2 tablespoons fruity extra virgin olive oil
• Juice from 2 limes
• 2-3 fresh mint sprigs, leaves removed and chopped
• 2 tablespoons chopped fresh cilantro leaves or parsley
• Sea salt and fresh ground pepper, to taste
• A handful of sweet and ripe cherry or grape tomatoes, quartered
• 2 tablespoons diced red onion- or use 2 chopped scallions
• 1 garlic clove, minced

Method:

• First, rinse the quinoa . Cook the quinoa as you would raw rice: in 2 and 1/4 to 2 1/2 cups fresh salted water, covered, until all of the water is absorbed.
• Pour the cooked quinoa into a bowl and add the rest of the ingredients, tossing lightly with a fork until combined.
• Taste and adjust seasonings.

Cover and chill- the longer, the better.

Hi,

this is a nice comment with a recipe I recieved from dangermencooking2.wordpress.com :

Here is one of my favorite recipes for Lent. You can find it on my blog.

This is an Orthodox Lent compliant curry. It is rich and spicy, but not hot! It is best served over white or jasmine rice. Margarine is optional.

Ingredients:

* 2 1/2 cups vegetable broth
* Two 15-ounce cans chickpeas (garbanzo beans), drained and rinsed
* One 10 ounce can Rotel original tomatoes with chiles
* 1/2 cup crushed tomatoes
* 6 baby (new) red potatoes (about 12 ounces), quartered
* 1 medium onion, diced (about 1 cup)
* 1 Tbsp margarine
* 2 teaspoons minced ginger
* 1-2 teaspoons salt
* 1 teaspoon ground cumin
* 1 teaspoon ground coriander
* 1/2 teaspoon cayenne pepper

Method:

1 In a large pot, combine the broth, chickpeas, tomatoes, potatoes, onion, margarine, ginger, 1 teaspoon of salt, cumin, coriander, and cayenne. Stir to mix and cover the potatoes in the liquid.

2 Set the pot, uncovered, over medium heat. Simmer vigorously for about 35 minutes, or until the potatoes are tender. Add more salt to taste. Serve the curry in bowls over white or jasmine rice.

Serves 6.