Wednesday, December 5, 2012
I made this as a side dish but add some chickpeas or tofu and it can be a whole meal. Colourful, flavourful and delicious!
1 onion, diced
1/4 cup red wine vinegar
3-4 cloves garlic
1/2 tsp salt
2 tsp harissa spice blend (purchased or homemade)
1/2 cup red quinoa
300g box frozen, chopped spinach, thawed, or 1 lb fresh baby spinach
1 cup olives, pitted and halved (Spanish or sundried are best)
8 artichoke hearts, quartered (canned, or frozen, not marinated in oil)
1 cup white quinoa
1 28oz can diced tomatoes, with juice
2 cups water
Juice and zest of a lemon
This recipe has been submitted to this week's Wellness Weekend on Diet, Dessert & Dogs.