Tuesday, September 10, 2013
Dinner at Murrieta's
Murrieta's. I was in a vegan state of mind, so opted for the quinoa saute, which was a deep dish of the delectable grain with roasted vegetables, lentils, and chickpeas, finished with olive oil and herbs. The flavours blended very well and all of the protein in the chickpeas and lentils really filled me up. I especially liked how the tomatoes added moisture to the dish.