This hearty salad has a zesty combination of textures and contrasting flavors. Plus, it's loaded with fiber and nutrients.
Recipe Preparation Time:
Recipe Cook Time:
Recipe Ingredient Details:
3 1/2 cups water
1 1/2 cups quinoa
1 bunch green onions, finely sliced
1/2 cup dried cranberries, diced
3/4 cup pecans, coarsely chopped
1 tablespoon extra-virgin olive oil
2 tablespoons lemon juice
1 tablespoon rice wine vinegar
1/2 tablespoon sesame oil
1/4 teaspoon salt
1/8 teaspoon ground black pepper
Pinch cayenne pepper
Bring water to a boil. Add quinoa; stir, cover, and reduce heat to a simmer. Cook until quinoa is soft and water is absorbed — about 25-30 minutes.
Add green onions, dried cranberries, cilantro and celery to a large salad bowl. Toast the pecans in a small skillet and add to the salad bowl (optional). Add the olive oil, lemon juice, vinegar, sesame oil, salt and peppers to the bowl. Stir to mix.
Stir in the quinoa when it has cooked and cooled slightly. Set aside for an hour if possible to allow flavors to marry; serve at room temperature.
Recipe Additional Notes:
Calories 197,Fat 9,Perfat 42,Cholesterol 0,Carbo 25,Protein 4,Fiber N/A,Sodium N/A
Thu, 2000-06-01 19:01