Just picked up fresh and juicy raspberries from the Farmer’s Market;
they were too tempting to leave behind so bought a whole basket. Next challenge
was to use them before they start to mold. With some help from fresh basil and
coriander leaves from my herb garden, roasted walnuts, and a dash of fresh
lemon juice and walnut oil, created a visually delighting and tasty summer meal
to enjoy on the patio!
Take half a cup of whole quinoa and boil it with a cup of water. Simmer
until all water is absorbed. Finely chop
quarter cup of basil leaves and a tablespoon of coriander leaves. Toast half a
cup of walnuts. Fold the basil and corainder leaves into the cooked quinoa. Add
toasted almonds. Sprinkle salt and
pepper. Drizzle a tablespoon of Walnut
Oil and fresh juice of a medium-sized lemon. Toss it together and serve it
warm. Savor the looks and smells. Enjoy as a salad or a whole meal!
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