Photography by Angie Norwood Browne
I have recently started eating more vegetarian, and this is one of my favorite new recipes.
2 cups black Quinoa cooked
8 oz. Kale chopped
1/2 cup preserved lemons rinsed and chopped
1/2 t. ground cumin
10 mint leaves
1T. chopped chives
1 avocado sliced
Pine nuts or walnuts
Toss the quinoa, and chopped kale. Mix perserved lemon, oil and cumin. Pour it over the quinoa kale mixture. Add mint and chives and toss. Top the dish with avocado, feta and pine nuts.
Recipe inspired by Deborah Madison in the Vegetable Literacy
Food styling by Emily Browne