Mediterranean Watercress Bowls

Recipe by Celeste Wilson, The True Spoon

INGREDIENTS
For the herbed quinoa
  • 1 1⁄2 cups cooked quinoa
  • 1 tablespoon ghee
  • 1/2 teaspoon of salt
  • 1/4 teaspoon black pepper
  • 2 tablespoons flat leaf parsley, chopped 2 tablespoon mint, chopped
  • 1/2 teaspoon of cumin
For the salad:
  • 1/2 of a cucumber, peeled and thinly sliced
  • 1 tablespoons white vinegar
  • 2 teaspoons of lemon juice
  • Zest of half of a lemon
  • (one additional teaspoon for garnish if desired)
  • 1/2 of a red pepper, diced 1 tablespoon olive oil
  • pinch of salt
  • 1 cup of watercress, stems attached 1 teaspoon of olive oil
  • 1/4 cup of green olives, sliced
  • 1/4 cup of red onion, thinly sliced
DIRECTIONS
  1. Add herbed quinoa ingredients to a large bowl, stir until well combined, split evenly and add to two serving bowls.
  2. Add cucumber ingredients in a medium bowl, stir until well combined, split cucumber mix evenly atop both bowls of quinoa.
Thoughts?

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