Oh, and she brought the real thing to me after Flora was born, along with heaps of other goodness, including good company.
In her words:
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I just threw things together for the salad, but here's a rough estimate. I made a whole bunch of it, too, enough for our family and Mom for supper, so these amounts were for a large bowlful.
2 cups dry quinoa, cooked
1/2 a large onion, diced
around 6 plump cloves garlic, minced
at least 1/3 cup extra virgin olive oil
probably at least 1/3 cup red wine vinegar (I just kept dumping it in until it tasted right)
the juice of two lemons
salt & pepper & a sprinkle of ground cayenne
and here's the vague part, thanks to my children who fetched the herbs...
a bunch of fresh basil, chopped
a bunch of fresh parsley, chopped
a bit of fresh oregano, chopped
some fresh rosemary, chopped
and a bit of fresh sage and thyme, chopped
Feta
Chick peas
Basically, the dressing is olive oil, red wine vinegar, lemon juice, fresh garlic and herbs, and salt&pepper, all to taste. (Some help, huh?!)
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I made this today. Without the Abigail magic, it didn't turn out quite as good as the original, but still pretty yummy.
I used two cans of chick peas, and a 8 oz block of feta.
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