But the other day I was pleasantly surprised when she made up this moroccan inspired salsa, vegan, gluten-free and definitely health-freak worthy.
I just put it on top of quinoa and it was very delicieux. She was happy to make dinner for once, and I was happy to eat it :)
|All mixta mooxta|
- 3 red peppers, roasted and coarsely chopped
- 5 tbsp olive oil
- 1 tsp cumin
- 1/2 tsp cinnamon
- 1/2 cup chopped black olives
- 1/2 cup red onion, finely chopped
- 1/3 cup cilantro (fresh, chopped)
- 1/4 cup raisins
- 3 tbsp lemon juice
- 2 tbsp chopped fresh mint
- 2 tsp grated orange peel
- 1/2 tsp (scant) cayenne
Heat 1 tablespoon oil in small skillet over medium heat. Add cumin and cinnamon; stir until fragrant, about 1 minute. Pour oil mixture over chopped roasted red peppers. Mix in olives and rest of ingredients. Season salsa with salt and pepper.
Cook quinoa, and top with salsa. Stir in if desired.