Submitted by Jen Ingredients: 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. Directions:
Serves 6 Adapted from this recipe on Nirvana's Kitchen, who adapted it from Arabesque: A Taste of Morocco, Turkey and Lebanon by Claudia Roden.
2 Comments
5/20/2025 10:44:46 pm
This sounds like a refreshing salad I would love to try.
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