Guest guest Posted October 18, 2006 Report Share Posted October 18, 2006 @@@@@ AICR Quinoa and Black Bean Salad 1 1/2 cups quinoa 1 1/2 cups canned black beans, rinsed and drained 1 1/2 Tbsp. red wine vinegar 1 1/2 cups cooked corn (fresh, canned or frozen 1 red bell pepper, seeded and chopped 4 scallions, chopped 1 tsp. garlic, minced fine 1/4 tsp. cayenne pepper 1/4 cup fresh coriander leaves, chopped fine 1/3 cup fresh lime juice 1/2 tsp. salt 1 1/4 tsp. ground cumin 1/3 cup olive oil Rinse quinoa in a fine sieve under cold running water until water runs clear. Put quinoa in a pot with 2 1/4 cups water. Bring to a boil, then cover and simmer 20 minutes or until water is absorbed and quinoa is tender. Fluff quinoa with a fork and transfer to a large bowl and allow to cool. While quinoa is cooking, in a small bowl toss beans with vinegar and salt and pepper to taste. Add beans, corn, bell pepper, scallions, garlic, cayenne and coriander to the quinoa. Toss well. In a small bowl whisk together lime juice, salt, cumin and add oil in a stream while whisking. Drizzle over salad and toss well with salt and pepper. Salad may be made a day ahead and refrigerated, covered. Bring to room temperature before serving. Makes 6 to 8 entrée servings or 16 side-dish servings. Nutritional Information:Per serving as a side dish: 140 calories, 6 g. total fat (less than 1 g. saturated fat), 19 g. carbohydrate, 4 g. protein, 3 g. dietary fiber, 153 mg. sodium. Source: American Institute Cancer Research, Online Newsletter, 2004 Formatted by Chupa Babi in MC: 10.17.06 This substantial summer salad offers a healthful balance between vegetables and protein. It provides a wide range of textures, colors and seasonings. ----- Quote Link to comment Share on other sites More sharing options...
Guest guest Posted October 18, 2006 Report Share Posted October 18, 2006 Ok..as i am new to vegetarian-ish..... Will someone PLEASE tell me what " Quinoa " is ..I've seen this ingredient in several recipies.. Va Avec Dieu Chupababi <alcovi ; recipes Cc: Healthy-Cooking Wednesday, October 18, 2006 7:48:37 AM AICR Quinoa and Black Bean Salad - veggie @@@@@ AICR Quinoa and Black Bean Salad 1 1/2 cups quinoa 1 1/2 cups canned black beans, rinsed and drained 1 1/2 Tbsp. red wine vinegar 1 1/2 cups cooked corn (fresh, canned or frozen 1 red bell pepper, seeded and chopped 4 scallions, chopped 1 tsp. garlic, minced fine 1/4 tsp. cayenne pepper 1/4 cup fresh coriander leaves, chopped fine 1/3 cup fresh lime juice 1/2 tsp. salt 1 1/4 tsp. ground cumin 1/3 cup olive oil Rinse quinoa in a fine sieve under cold running water until water runs clear. Put quinoa in a pot with 2 1/4 cups water. Bring to a boil, then cover and simmer 20 minutes or until water is absorbed and quinoa is tender. Fluff quinoa with a fork and transfer to a large bowl and allow to cool. While quinoa is cooking, in a small bowl toss beans with vinegar and salt and pepper to taste. Add beans, corn, bell pepper, scallions, garlic, cayenne and coriander to the quinoa. Toss well. In a small bowl whisk together lime juice, salt, cumin and add oil in a stream while whisking. Drizzle over salad and toss well with salt and pepper. Salad may be made a day ahead and refrigerated, covered. Bring to room temperature before serving. Makes 6 to 8 entrée servings or 16 side-dish servings. Nutritional Information:Per serving as a side dish: 140 calories, 6 g. total fat (less than 1 g. saturated fat), 19 g. carbohydrate, 4 g. protein, 3 g. dietary fiber, 153 mg. sodium. Source: American Institute Cancer Research, Online Newsletter, 2004 Formatted by Chupa Babi in MC: 10.17.06 This substantial summer salad offers a healthful balance between vegetables and protein. It provides a wide range of textures, colors and seasonings. ----- Quote Link to comment Share on other sites More sharing options...
Guest guest Posted October 19, 2006 Report Share Posted October 19, 2006 quinoa = hie Pronunciation: KEEN-wah Notes: This ancient seed was a staple of the Incas. It cooks quickly and has a mild flavor and a delightful, slightly crunchy, texture. It's got a lot of the amino acid lysine, so it provides a more complete protein than many other cereal grains. It comes in different colors, ranging from a pale yellow to red to black. Rinse quinoa before using to remove its bitter natural coating. Substitutes: couscous OR rice OR bulgur OR millet OR buckwheat groats OR amaranth http://www.foodsubs.com/Grainoth.html The above is a very useful link - this group is always expanding my food knowledge lol Peace, Diane , Sheliya Toda <hobi_sheliya wrote: > > Ok..as i am new to vegetarian-ish..... > Will someone PLEASE tell me what " Quinoa " is ..I've seen this ingredient in several recipies.. > > Va Avec Dieu > > Quote Link to comment Share on other sites More sharing options...
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