repost: quinoa salad with fresh basil

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Quinoa Salad with Fresh Basil

 

Recipe By :Jan Wolff, Food Writer, New Jersey

Serving Size : 6 Preparation Time :0:00

Categories : Salads

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2 Cups water

1 Tablespoon tamari soy sauce

1 1/2 Cups quinoa -- rinsed and drained

2 Tablespoons olive oil

1 Pound asparagus -- cooked as directed

(or green beans)

3 Tablespoons fresh lemon juice

1/2 Cup roasted red peppers -- diced

1/2 Cup fresh basil -- snipped

1/4 Cup chives -- snipped

or thinly sliced scallions

 

In a 2-quart saucepan, bring water and tamari to a boil. Add quinoa; return to a

boil. Reduce heat, cover, and simmer until quinoa is tender but still crunchy,

about 15 minutes. Transfer quinoa to a large bowl and toss with olive oil. Cool

to room temperature. Meanwhile: steam asparagus until crisp-tender and cut into

1 inch pieces. When quinoa has cooled to room temperature, mix in remaining

ingredients. Add more tamari to taste, if needed.

 

TIP - make extra and add to soups and stews; sprinkle some on salads, add to

rice, use in wraps (sandwiches)...

 

Source:

" news 1999; developed for Eden Foods "

Copyright:

" © 1999 North Jersey Media Group Inc "

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Per Serving (excluding unknown items): 215 Calories; 7g Fat (28.7% calories from

fat); 7g Protein; 33g Carbohydrate; 4g Dietary Fiber; 0mg Cholesterol; 180mg

Sodium. Exchanges: 2 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 1 1/2

Fat.

 

NOTES : Quinoa (pronounced KEEN-wah) is a tiny pearl of a grain packed with

nutrients. Here it is used in a Pasta salad. Can also be used in pilafs, salads,

stuffings, or served as a hot cereal. From " The Incas' secret is in the salad, "

article by Jan Wolff, chef and cooking teacher who uses natural ingredients and

specializes in vegan and Macrobiotic cuisine.

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0