RealLifeMama
09-01-2006, 01:18 PM
I said I would make a salad to take to a dinner at someones house. I was going to make Laura's Rio Grande Quinoa and Corn salad but now I am having second thoughts because she is already making corn and I am thinking that is too much corn.
What would you think of this...
I have a big container of chick peas I cooked earlier this week (chick peas really plump when you cook them! I need to use them up!)
I also have some roasted red pepper, some red onion, some feta cheese, some Greek olives and some romaine lettuce, oh, and I have sun-dried tomatoes, too. Do you think I could make a sort of Greek-ish salad out of that? What else would you throw in, anything? Would you mix all that in with the quinoa instead and leave out the lettuce or just do a green salad?
What kind of dressing would I make? I don't have any mint or pine nuts or I would make the Mediterranean quinoa salad.
I have an unopened bottle of Greek dressing but I have never tried it.
I have to have it made by 5:30. That is like an hour and 15 minutes. :jawdrop
Thanks!
My other option is to just do the quinoa and corn.
What would you think of this...
I have a big container of chick peas I cooked earlier this week (chick peas really plump when you cook them! I need to use them up!)
I also have some roasted red pepper, some red onion, some feta cheese, some Greek olives and some romaine lettuce, oh, and I have sun-dried tomatoes, too. Do you think I could make a sort of Greek-ish salad out of that? What else would you throw in, anything? Would you mix all that in with the quinoa instead and leave out the lettuce or just do a green salad?
What kind of dressing would I make? I don't have any mint or pine nuts or I would make the Mediterranean quinoa salad.
I have an unopened bottle of Greek dressing but I have never tried it.
I have to have it made by 5:30. That is like an hour and 15 minutes. :jawdrop
Thanks!
My other option is to just do the quinoa and corn.