Post by traildoggie on Dec 31, 2019 11:58:50 GMT -5
Thanks for this. on the menu. I especially liked using golden raisins instead of dried cranberries. I know the cranberries are less expensive, have a Costco bag of them but I can't make myself like them. sometimes I use dried cherries.
Thanks for posting - this is going to be my lunch next week! I've got a partial head of cauliflower and a partial bag of green beans that I was kinda wondering what to do with and this will perfect! I even have some golden raisins languishing in the pantry that I can use up. Whoo hoo!
Popping back to add that I did make this for lunches last week.
My modifications: I used tri-color quinoa I was short on cauliflower so I added some green beans I used yellow onion (it was in the fridge)
I ended up eating out for lunch Thurs and Fri, so I re-heated leftovers for supper on Friday night. Husband doesn't like cauliflower, so I blanched and sauteed some Brussel sprouts and added those (and I made sure he didn't have any cauliflower in his portion). That was very tasty too.
I enjoyed this, but agree with Traildoggie - a bump up in the dressing would have made this even better. This would be a good dish for a potluck or camping.
Post by traildoggie on Jan 12, 2020 12:46:14 GMT -5
If I make this again, I would definitely double the seasoning. I added more to my leftovers before warming it. much better! I would double the cinnamon, cumin, turmeric. all my spices are fresh. If you're hesitant to add so much right away, adding spices the next day worked fine. I used raisins instead of cranberries and I'd be more generous with those too. using half the quinoa my salad looked more like the picture. I used one cup uncooked quinoa.
basically what I'd do is make the basic recipe as is, but use half the quinoa. there are just two of us so the final amount was more appropriate anyway.