I am still not up-to-date with working on recipes that are not from books I have been sent to review. This could be quite challenging as Dave and I leave for overseas in two days’ time and nothing will be created until next month. In the meantime I am sharing this recipe for a quinoa salad dressing that went on a crispy quinoa salad. The recipe comes from Mexico in Mzansi.
Skip ahead to the recipe for Quinoa Salad Dressing
When computers fail
Last year February the back stopped working on our accounting package. It is old, and no longer supported. Mainly because the service provider wants people to go online, and pay a monthly fee. I have just let it be as we have an up-to-date copy on the main package used by our head office. A while back, the computer started showing signs of being uncooperative, and I decided to try and start my very old laptop. I thought if I could just get the accounting package onto it, that would be a start. But, the laptop does not want to connect to our WiFi and I left it for another day. Well, that day came too late! In the last week of July the computer would not turn on. Fearing the worst, but hoping for the best it was taken in for assessment.
Making things work
The motherboard is old and no longer functional which is not surprising as nothing lasts forever. Thankfully the hard drive was still working, and we could plug it into another computer and carry on working. Catching up on one day’s paperwork was tedious, but better than trying to start over after 25 years! For some reason the installed version of Office would not work, which added to my frustration. But, that really had to wait for the next day as the discs for an updated version were at home, and I was not going to go back to collect them. Have you had a computer just die on you? Did you have everything backed up, or are you like me, and leave it for another day?
Take a look at this inspiring recipe for ♥ ♥ from Lavender and Lime #LavenderAndLime Share on X
Click on the links for conversions and notes.
Quinoa Salad Dressing
Ingredients
- 125 mls freshly squeezed lemon juice
- 60 mls water
- 55 g honey
- 10 mls Japanese 7 spice blend
- 2 cloves garlic, peeled and crushed
- 10 g fresh coriander, chopped
- salt to season
Method
- Place the lemon juice, water, honey, spice blend and garlic into a small bowl and whisk to combine
- Add the coriander and salt, mix and adjust the seasoning if necessary
- Use straight away or keep in a container in the fridge until needed
Notes
** use the rest of the pico de gallo for tacos or refrigerate to use for cooking
See the links below for blog posts I published on September 8:
- 2024: The Murder Inn
- 2021: Chicken Rice Paper Rolls
- 2017: Healthy Chocolate Drink
- 2016: Ricotta Ravioli
- 2014: No Knead Sandwich Bread
- 2010: Eating in Montefalco
