Comments on: Amuse Bouche Monday: Moroccan Quinoa Bites

By: wisteriah

wisteriah — Thu, 08 Apr 2010 18:54:35 +0000

Ack! I've looked in 2 Whole Foods for Sambhar Curry Powder – is Sambhar the maker of this blend? Where does one find preserved lemon?

By: rawdebbie

rawdebbie — Sun, 14 Mar 2010 05:18:41 +0000

Oh wow Julie, I absolutely love your blog! The recipes are amazing!!! My mouth is watering!!! =)

By: Cynthia

Cynthia — Wed, 03 Mar 2010 07:54:25 +0000

Sounds delicious and your photos make everything look terrific!

By: juliek

juliek — Fri, 26 Feb 2010 22:33:22 +0000

Thanks Heather. It's not bad if I do say so myself :)

By: juliek

juliek — Fri, 26 Feb 2010 22:33:00 +0000

Sambhar curry is SOOO yummy. It's less like a “curry” in the Indian or Thai sense and more like something Moroccan. I love it! Oh, and the torte…well it's definitely original and is under consideration by the “goddesses of the raw desserts” :)

By: Heather Iacobacci

Heather Iacobacci — Thu, 25 Feb 2010 21:04:40 +0000

This looks awesome!

By: EarthMother - In The Raw

EarthMother - In The Raw — Thu, 25 Feb 2010 00:08:42 +0000

Hi Jen! You can find out more info on sprouting and grab some additional quinoa recipes here: Sprouted Quinoa: The Mother Grain. Enjoy!

By: EarthMother - In The Raw

EarthMother - In The Raw — Thu, 25 Feb 2010 00:07:01 +0000

When I first saw the photo, I thought "Wow, she made little baby stuffed peppers!" Always thinking like a Hungarian. Can't help myself.

Speaking of which...how's my Dobos Torte coming along? ツ

Thanks for the heads up on the Sambhar curry. Gonna have to check that one out.

xo!

By: juliek

juliek — Tue, 23 Feb 2010 03:54:42 +0000

The quinoa was soaked and sprouted a little over 24 hours (see my above comment to “Jen”). Preserved lemons are whole lemons that have been brined in a mixture of salt, lemon juice, and water. They're very popular in Moroccan and Mediterranean fare. They're easy to make at home, or you can find them at the Whole Foods Market olive bar.

By: juliek

juliek — Tue, 23 Feb 2010 03:43:43 +0000

To sprout quinoa, just soak desired amount in filtered water in a large bowl for 24-36 hours until the grains begin to sprout. Make sure the water level is at least 1″ over the quinoa amount. Sprouted quinoa will be a bit more firm and dense than cooked.