Cinnamon Quinoa 1 cup uncooked Quinoa pinch flaky sea salt 1/2 tsp ground cinnamon 1 small
handfull raisins (we used green raisins with a smoky flavor)
Not exact matches
3 large parsnips — scrubbed clean, cored, cut lengthwise into long wedges coconut oil sea salt and freshly ground black pepper 1/4 teaspoon to 1 teaspoon paprika, depending on how hot your paprika is 2
handfulls walnuts — roughly chopped 2 handful
raisins 1 pomelo — segmented 4 cups baby spinach
1 - 2 tbsp olive oil or coconut oil 1 red onion, peeled and finely chopped 1 clove garlic, peeled and finely chopped 20 wrinkly black olives, pitted 2 tbsp pickled capers, drained 2 tbsp finely chopped fresh mint 2 tbsp finely chopped fresh parsley 1
handfull almonds, chopped 2 tbsp lemon juice 4 tbsp
raisins or finely chopped dates 150 g / 1 cup feta cheese (optional)
I tossed in a small
handfull of golden
raisins and added lemon juice.