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.
- Dietary Type
- Meal Type
Search TagsBBQ birthday cake biscuits blogging cake chicken childcare children's birthday choko Christmas cup cakes dip Easter food diary food intolerance food re-introduction fun food gardening Good causes ice cream / icy poles jam Japanese food kids leftovers lollies Miscellaneous muffins noodles pasta pears in syrup picnic products rice salad Scandanavian food Seafood shopping slice slow cooker Soup special occasions travelling with kids tuna vegetables WeFeedback