Middle Eastern Lunch Time Break
1 cup of cooked Quinoa,or Cuscus, Bulgar cooled
1 grated carrot
1 avocado, diced
1/2 cup of edamame beans
6 dried apricots, chopped
Salt and Pepper
Dressing
3 tablespoons of olive oil, coconut oil
1 tablespoon of pomegranate molasses
1 tablespoon lemon juice
1 tablespoon chopped dill and mint
Pinch of Sumac
Cook the quinoa in medium size pan. Add two cups of water to the pot and let it boil. Once boiling add the quinoa, let boil for 5 minutes. After 5 minutes bring to a simmer, boiling off the water and cooking the quinoa. The quinoa should be soft fluffy looking when done. While that is occurring, peel the carrot into strips and dice the avocado and apricots. For the dressing whisk together in a bowl the oil, molasses, lemon juice, sumac, chopped dill and mint.
After letting the quinoa cool mix together the other ingredients and drizzle on the dressing, salt and pepper to taste. Enjoy cool or warm.
