| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | Vegetarian | Salad | 4 | Servings |
INGREDIENTS
| 1 | c | Quinoa |
| 1 | c | Diced (unpeeled) cucumber |
| 1/2 | c | Diced figs or dried apricots or raisins |
| 1/2 | c | Drained canned Mandarin orange sections; halved |
| 1/4 | c | Sunflower seeds or toasted almonds |
| 2 | Green onions; diced | |
| 2 | tb | Chopped fresh coriander or parsley |
| 1 | ts | Grated lemon or lime rind |
| 3 | tb | Lemon or lime juice |
| 3 | dr | Sesame oil; more or less |
| 1 | ts | Granulated sugar |
| 1/4 | ts | Ground cumin |
| 1/4 | ts | Ground coriander |
INSTRUCTIONS
DRESSING Date: Tue, 23 Apr 1996 10:32:20 -0700 (PDT) From: "J. Blochowiak" <jabloch@u.washington.edu> Rinse quinoa under cold running water; drain. In saucepan, bring 2 cups water to boil; stir in quinoa. Reduce heat, cover and simmer for 15 minutes or until water is absorbed and quinoa is transparent; drain and let cool. In salad bowl, combine quinoa, cucumber, figs, orange sections, sunflower seeds, onions and coriander. Dressing: In small bowl, mix lemon rind and juice, sesame oil, sugar, cumin and coriander; pour over salad and toss to mix. Serve immediately or cover and refrigerate for up to 3 days. FATFREE DIGEST V96 #113 From the Fatfree Vegetarian recipe list. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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