TORRANCE TRIBUNE May 18, 2017 Page 5 Pizza, Pasta & More VALENTINO S “A Taste of Brooklyn” Spaghetti with Meat Sauce, Garden Salad, Garlic Bread, Ample Seating Now Open Sundays! and a drink $1199 Plus Tax No substitutions and coupon must be presented. Please mention coupon when ordering. One per customer. Expires 6/1/17. EL SEGUNDO 150 S Sepulveda Blvd. 310-426-9494 MANHATTAN BEACH 976 Aviation Blvd. 310-318-5959 • DELIVERY IN LIMITED AREA AT BOTH LOCATIONS • RESTAURANT PR MOTION 6 cities for the price of 1! (or pick-and-choose) El Segundo Herald Torrance Tribune Manhattan Beach Sun Hawthorne Press Tribune Inglewood News Lawndale Tribune Advertise! CONTACT US FOR MORE INFORMATION Email: marketing@heraldpublications.com Phone: 310-322-1830 Quinoa and Grapefruit Herb Salad Ingredients • 2 cups of cooked quinoa • 1 grapefruit • 2 tablespoons pistachios, chopped and roasted (optional) • 1-2 small carrots, grated • 1 tablespoon each of fresh parsley and dill, chopped • Zest of 1 lemon • Juice of half a lemon • 1/4 teaspoon kosher salt • Couple cracks of black pepper • 2 tablespoons extra virgin olive oil Preparation 1. Bring 1 3/4 cups of water to a boil and add 1/2 a teaspoon of salt. Add 3/4 cups of raw quinoa. Stir well, reduce to a simmer and cook uncovered for 20 minutes. Check the quinoa; the water should be absorbed and the grain should be fluffy. If the quinoa has not unraveled, add another 1/4 cup of water and cook until the water evaporates and the quinoa looks cooked. Fluff with a fork and allow to cool for up to two hours, or you can make ahead of time and refrigerate overnight. 2. Place the cooked, cooled quinoa in a large bowl. Using a knife, cut away all the skin from the grapefruit and cut all segments directly into the bowl. Add all the remaining ingredients and mix well. •
Torrance_051817_FNL_lorez
To see the actual publication please follow the link above