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Olivia
Olivia

Drain chickpeas and sprinkle with oregano turmeric paprika salt and pepper and ancho chili powder
Drizzle with olive oil and roast at 450 for 20 mins.

Rinse and cook 1 cup quinoa with 2 cups boiling water parsley flasks salt and onion flakes 20 mins simmer fluff with fork

Roast 2 ears of corn and a tomatillo
450 15 mins on oven rack above chickpeas

Dressing : in a blender
1/3 cucumber
1 tomato or handful of small tomatoes
1 garlic head
1 green onion
1/3 jalapeño seeded
Cilantro
Tajín flakes (in Hispanic food section)
Salt and pepper
Add the roasted tomatillo
Blend

Cut roasted corn off Cobb and
add 1 tbsp mayo
1 tbsp butter
tajín flakes
chopped cilantro
2 cloves garlic minced
1/2 cotija cheese crumbled
Add quinoa
Stir

Put bed of spinach and butter lettuce in a bowl
Add chickpeas on top
Corn salad on side
Pour dressing over all
Add salsa if desired

Olivia
Olivia
Oh yes, Delilah!! Sorry. 1 clove. Thanks for catching that!
Delilah | Amsterma'am
Delilah | Amsterma'am
Looks great, but 1 garlic HEAD? For real? Not 1 garlic clove?
Olivia
Olivia
Oh yes, Delilah! 1 garlic CLOVE! Thanks for catching that!