In the Kitchen With: Greg and Lucy Malouf’s Toasted Quinoa Salad – Design*Sponge

This week’s recipe for Toasted Quinoa with Coriander, Lime and Crunchy Pumpkin comes from chef Greg Malouf and food writer Lucy Malouf, authors of the cookbook New Feast: Modern Middle Eastern Vegetarian, their seventh. I was very attracted to this recipe not only because summer is the best time to enjoy wonderful tomatoes, basil, and summer squash, but because it is super quick to pull together, travels well, and can be served at room temperature without losing any flavor. Like the farro salad we had on this column a few weeks ago, this can serve as inspiration for combining your own flavors and ingredients. Perfect for summer when your garden is giving you lots of choices! —Kristina

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