Add 2 cups of
chopped cilantro right before serving and toss again.
Not exact matches
For the salad - 3/4 cup quinoa 1 mango, cut into 1/2 in cubes 1/4 cup roughly
chopped cilantro 1 large avocado, cut into 1/2 inch cubes (note, don't cut avocado until
right before use) 1 bunch kale (can sub other greens if you prefer), big stems discarded and thinly sliced 1/4 cup toasted sunflower seeds
After cooking everything with lentils and broth (added a smidge of tomato paste, too) and
right before serving, I added the tomatoes along with
chopped cilantro.
I can eat this pesto
right off the spoon, but it's also lovely on a lightly toasted demi baguette, and topped with crunchy sprouts (see serving suggestions, after the recipe), sliced almonds or
chopped pistachios and
cilantro.
For the salad - 3/4 cup quinoa 1 mango, cut into 1/2 in cubes 1/4 cup roughly
chopped cilantro 1 large avocado, cut into 1/2 inch cubes (note, don't cut avocado until
right before use) 1 bunch kale (can sub other greens if you prefer), big stems discarded and thinly sliced 1/4 cup toasted sunflower seeds
After all that
chopping I would totally be swimming
right there with you in the
cilantro pool!