Thanks to Jenny in Vancouver for this inventively presented dish. This is a cold quinoa salad with parsley, black olives, beets, carrots, tomatoes, and green onions (with a lemon, olive oil, mustard, garlic, tumeric, salt & pepper dressing.)
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October 23
9 years ago
2 comments:
this is beautiful - what did you use to cut the beets and carrots?
I used vegetable cutters.
I bought mine in Japan, but I have seen them at my favourite cookware store in Vancouver, called Ming Wo Cookware(http://www.mingwo.com/products_foodprep.htm).
They also sell vegetable cutters online (http://houserice.stores.yahoo.net/flowshapcut.html).
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