re: #374 The Ghost of a Flea

I sort of suspect that a yoghurt topping with quinoa is going to get porridge-y. Maybe use the Greek flavors—citrus, oregano, cucumber, olive oil, raw garlic—that are in and around tzatziki?

The quinoa would be a component but not a base for the salad. I figure the tzatziki would go more on the pork.

I’m still undecided at this point. The quinoa is cooling and we’ll go from there at some point. Also I have to get writing done today too. Hahaha.