It’s a wonder I’m not Mediterranean considering my love for hummus, falafel and cumin. My taste buds bored from my repertoire of basic quinoa concoctions, I had Mediterranean on the mind with some yet unadorned quinoa leftovers. But the good thing about being a kitchen experimentalist and a dreamer is you can bring a Mediterranean food reverie to life! This little diddy would be scrumptious atop some baked acorn squash, just sayin’.
1 1/2 c cooked quinoa, 1/4 c chopped carrots, 1/4 c raisins, 1/8 c minced onions, 1/8 c chopped pecans, 1/8 c chopped fresh cilantro, 2 Tbsp nutritional yeast flakes, 1 Tbsp Nutiva superseed blend,* 2 Tbsp olive oil, 1 Tbsp balsamic vinaigrette, 1 tsp cumin, 1 tsp parsley flakes , 1/2 tsp salt
*Not essential, just added nutrients (as if you need anymore with quinoa!). You can easily ignore or replace with plain hemp, flax or chia seeds or coconut flakes.
Serves: 1 person
- Top the cooked quinoa with the chopped carrots, raisins, minced onions, chopped pecans, cilantro, yeast flakes and Nutiva superseed blend.
- Mix the remaining ingredients in a small container for the dressing. Taste test before drizzling onto the quinoa.
- Serve, eat, enjoy!