Inspiration can truly come from anywhere, in this case, it came from Team Jungalow lunch cooked up by Bethany — a delicious salad medley served on some of our fun Moroccan dishware that I scooped up at the Hotel Figueroa liquidation sale last year.
After making horchata the other day, we were left wondering to do with the leftover rice and almonds used which led to this experimental salad of toasted rice and almonds.
P’s and Q Salad
1 cup cooked quinoa
1 ½ cup pea tendrils
1 ½ cup peas
2-4 cloves of garlic
1 cup mint (divided in two)
Lightly saute shallots, garlic and peas.
Toss shallots, garlic, peas, quinoa, pea tendrils and half of the mint in a bowl.
Sprinkle the remaining mint on top and serve.
And this carrot salad brought in that pretty orange to the meal as well as the bedroom in the form of the vintage suzani we put behind the bed.
No Waste Carrot Salad
1.5 cups toasted rice
.5 cup toasted almonds
1 cup shredded carrots
1 cup of pitted dates quartered
2 cups of roasted delicata squash
zest and juice of a mandarin orange
pinch of cinnamon
pinch of cardamom
pinch of cumin
2 tbs honey
¼ cup calendula petals
With the exception of the petals, toss all ingredients together, sprinkle with petals and serve.
And here is the bedroom that goes with healthy meal ;)
The indigo patchwork quilt recalls the blue Moroccan dishes. The vintage suzani recalls the carrot salad. The mix of tropical foliage in back recalls the pea tendrils in the other salad. The sunburst rattan mirror is echoed in the sunshiny yellow plate from R.wood studio.
Pretty fun, huh?