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Chickpea and Quinoa Salad with Lemon and Tahini
I love all the ingredients in this, so tried making it. I used canned garbonzo beans. I soaked the quinoa overnight, and was confused by the direction to "cook it in its own water" because there was none. So, I added water and cooked it, which I think was a mistake, as it came out mushy, like starchy rice. I feel like I should have either used it after the soaking, or skipped the soaking and gone right to the cooking. I'll definitely try it again, because it still tastes good, but with modification in method.
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Reviewed On:
Jun. 30, 2012
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