Think hostel living means you have to resort to eating those dehydrated noodles out of a styrofoam cup? Reconsider.
This no-fuss salad was inspired by my recent visit to The Sydney Seafood Market. If you ever find yourself in this amazing city, do pay the market a visit. You won’t be disappointed.
Recently, while visiting my local health food grocer, I stumbled across a box full of bagged microgreens. I had never used them before so I decided to purchase them, as they were just too darn cute and colourful to pass up. Perfect as a garnish I thought to myself! Little, delicate edible gardens.
When I sprinkled the microgreens on my supper that evening, I was surprised by how flavourful they were. I took at closer look at the label to find that the mix comprised of baby sunflower shoots, pea shoots, radishes, beets, mustard, and kale.
Refreshing, zesty and flavorful; this protein-packed salad is both tasty and healthy.
Tabouli is traditionally prepared with wheat-based couscous or bulgar (gluten) which is a big NO-NO for Celiacs like myself, but problem solved! Simply replace these ingredients with delicious, nutty quinoa.
Quinoa is pronounced as: Keen-wah (which honesty, I’m still trying to accept). Sometimes I want to confront “Keen-wah” because on occasion, she tends to come across as a little pretentious and quite honestly needs to lose the attitude problem already! I can picture her at parties with a fancy cocktail in hand while correcting strangers, “no, no it’s pronounced Keen-wah.” I’m pretty sure even couscous would roll her eyes. But the matter of fact is, Quinoa is quite simple and often misunderstood… Many people often neglect the important step of thoroughly rinsing quinoa which helps discard any unpleasant bitterness. It is easy and quick to cook and has more nutritional value than wheat-grains.