Meal plans just got pretty:
I’ve lately taken to eating spartan diets of protein grains, lean lean everything, and bitter greens. I’ve overindulged without remorse for over two years and am paying the price.
If you love quinoa you’ll like this dish. Well, unless you don’t like watercress, in which case I’d start praying because I think you might be going to the bad place when you die.
Anyway, here’s the recipe:
1 cup quinoa, cooked according to the directions.
1 Shallot, minced
1 cup watercress, stems removed
2 tbsp minced flat leaf parsley
4 tbsp lowfat milk
salt and pepper
In a mortar and pestle, grind half of the watercress and roughly chop the rest.
Saute the shallot in a bit of butter or oil. Turn the heat to low and add the watercress paste, parsley and milk to the shallots and stir for about 1 minute. Add the quinoa and the chopped cress and season with salt and pepper. Consume guilt-free.