With the weather in Melbourne still sweltering, salads are featuring frequently on our menu. One way to create variety with limited ingredients is to vary the grains used. The same vegetables, legumes, eggs ( if tolerated) with either rice, pasta, noodles, cous cous, quinoa, etc. creates a new salad. This week its a quinoa salad using a mixture of quinoa and amaranth grains.
[gmc_recipe 10039]
