Quinoa, the star of this one pot dish is baked in a flavourful broth with chickpeas, sun-dried tomatoes, lemon, capers, olives, kale and tomatoes. Served with a sprinkling of flaked sea salt and an additional squeeze of lemon, it is equally delicious leftover cold as a salad!
Baja Bowl
I just got these new coconut bowls and was inspired to fill them with something colourful! This bowl is bursting with Mexican flavours. Black forbidden rice provides a […]
Nicoise Salad with Chickpea of the Sea
Nicoise salad originated in the French city of Nice. I have substituted a chickpea salad for the tuna but have otherwise stuck to the traditional ingredients that include […]
Chickpea Puttanesca with Spaghetti Squash and Arugula
Classic Puttanesca flavours: fire roasted tomatoes, kalamata olives, capers, red onion, garlic, red chilis, and balsamic vinegar, nestled in a bed of spaghetti squash! I used canned fire […]