A simple, fragrant Mediterranean-style salad of brown rice, fetta, citrus and dill, topped with toasted pinenuts and put together in minutes. The ingredients lend themselves to various substitutions, so don’t worry if you don’t have everything on hand.
This summer has been unbearably hot and humid. And seems to be lasting way too long. So I’ve been clawing after ideas for lighter dinners – preferably ones that can be quickly put together at the end of a long day. I’d not tried red quinoa (or “red birdseed”, as the betrothed affectionately calls it), [...]