This is another recipe from Thug Kitchen. I told you I was intrigued by the recipes that I found in this cookbook. Now don’t just assume that the entire collection of recipes from Thug Kitchen only uses quinoa. I just happen to have a lot of quinoa in our pantry, so when I see a recipe that calls for it, I know that is one thing I don’t have to go to the grocery store for.
A few weeks ago I was watching the Food Network (no real surprise there) when Jamie Oliver’s Fifteen Minute Meals came on. Now, I like these types of shows, however, I am quite skeptical that these meals can truly be prepared in fifteen minutes. By the time you get out all your pots, pans, knives, cutting boards and then prepare your food and measure out your spices, well, I just don’t think fifteen minutes is accurate, but the meals presented on this program are relatively quick and can be prepared for a delicious week-night dinner.
See, I told you I was on a salad kick right now! 🙂
I was looking for a salad that was different. A salad that would provide an awesome flavour punch and would satisfy us as a meal, not just a side dish.
Ruby Reduction 