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| General Category : Salads and Salad Dressings |
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| Food Group : Vegetables, Grains |
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| Preparation Method : Boil/Simmer |
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The light texture of quinoa makes this high-protein ancient New World grain quite appropriate in salads. Use South American light-coloured quinoa or the nutty brown quinoa harvested from Saskatchewan.
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Ingredients
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2 cups (500 mL) quinoa |
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1 carrot, diced |
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1 stalk celery, diced |
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1 white turnip, diced |
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3 tomatoes, diced |
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1 cup (250 mL) diced cucumber |
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3 green onions (white parts only), chopped |
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1/4 cup (60 mL) chopped flat-leaf parsley |
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2 tbsp (30 mL) chopped fresh mint |
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1/4 cup (60 mL) lemon juice |
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1 tbsp (15 mL) red wine vinegar |
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1 clove garlic, pressed or minced |
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3/4 tsp (4 mL) salt |
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1/4 tsp (1 mL) black pepper |
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Dash hot pepper sauce |
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1/3 cup (75 mL) extra-virgin olive oil |
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Preparation
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In fine sieve under cold running water, rinse quinoa. Drain and place in saucepan along with carrot, celery, turnip and 3-1/2 cups (875 mL) water; bring to boil. Reduce heat; simmer until quinoa is tender and liquid is absorbed, about 20 minutes. Transfer to bowl; fluff with fork and let cool. Add tomatoes, cucumber, onions, parsley and mint.
In small bowl, whisk together lemon juice, vinegar, garlic, salt, pepper and hot pepper sauce; whisk in oil. Toss with salad.
Makes 6 to 8 servings.
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Nutritional information
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Per each of 8 servings: about 266 cal, 7 g pro, 12 g total fat (1.5 g sat. fat), 36 g carb, 4 g fibre, 0 mg chol, 258 mg sodium. % RDI: 5% calcium, 34% iron, 28% vit A, 35% vit C, 16% folate.
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Source
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Homemakers Magazine: September 2006
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