Submitted by Jen
1 cup quinoa
Juice 2 lemons
7 tablespoons extra virgin olive oil
Salt, to taste
1 can chickpeas, drained
3 large handfuls fresh parsley, chopped
1 tablespoon dried mint.
Adapted from this recipe on Nirvana's Kitchen, who adapted it from Arabesque: A Taste of Morocco, Turkey and Lebanon by Claudia Roden.
This section of the site will be dedicated to posting recipes made with our delicious harvests. If you brought something for the kick-off potluck, feel free to post those recipes as well. Email recipes to Jen Meyercheck, and if you got the recipe from online, please include a link so we can give credit where credit is due.