KeepRecipes is one spot for all your recipes and kitchen memories. Keep, cook, capture and share with your cookbook in the cloud.
Get Started - 100% free to try - join in 30 seconds
1 medium fennel bulb, trimmed
1 cup quinoa
2 cups water
1 cup fresh flat-leaf parsley leaves
2 tablespoons chopped fresh dill
1/4 cup fresh lemon juice (from 1 to 2 lemons)
1 tablespoon extra-virgin olive oil
1 teaspoon coarse salt
Freshly ground pepper, to taste
|
1st Keep
 ninman
|
Comments