Inspiration can really come from wherever, on this case, it got here from Crew Jungalow lunch cooked up by Bethany — a scrumptious salad medley served on a few of our enjoyable Moroccan dishware that I scooped up on the Lodge Figueroa liquidation sale final 12 months.
After making horchata the opposite day, we had been left questioning to do with the leftover rice and almonds used which led to this experimental salad of toasted rice and almonds.
P’s and Q Salad
(4 servings)
1 cup cooked quinoa
1 ½ cup pea tendrils
1 ½ cup peas
½ shallot
2-4 cloves of garlic
1 cup mint (divided in two)
Frivolously saute shallots, garlic and peas.
Toss shallots, garlic, peas, quinoa, pea tendrils and half of the mint in a bowl.
Sprinkle the remaining mint on high and serve.
And this carrot salad introduced in that fairly orange to the meal in addition to the bed room within the type of the classic suzani we put behind the mattress.
No Waste Carrot Salad
(4 servings)
1.5 cups toasted rice
.5 cup toasted almonds
1 cup shredded carrots
1 cup of pitted dates quartered
2 cups of roasted delicata squash
zest and juice of a mandarin orange
pinch of cinnamon
pinch of cardamom
pinch of cumin
2 tbs honey
¼ cup calendula petals
Except the petals, toss all components collectively, sprinkle with petals and serve.
And right here is the bed room that goes with wholesome meal 😉
The indigo patchwork quilt recollects the blue Moroccan dishes. The classic suzani recollects the carrot salad. The combo of tropical foliage in again recollects the pea tendrils within the different salad. The sunburst rattan mirror is echoed within the sunshiny yellow plate from R.wooden studio.
Fairly enjoyable, huh?