| 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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