| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Dairy | Vegan | Vegtime1 | 6 | Servings |
INGREDIENTS
| 2 1/2 | c | Vegetable stock or broth |
| 1 1/2 | c | Quinoa, rinsed and drained |
| Salt to taste | ||
| 3 | c | Shredded Romaine lettuce |
| 2 | c | Halved cherry tomatoes |
| 2 | c | Peeled chopped cucumber |
| 1/2 | c | Chopped green onions |
| 1 | Clove garlic, minced | |
| 1 | t | Dijon mustard |
| 2 | T | Fresh lemon juice |
| 2 | T | Chopped fresh mint |
| 1/2 | c | Crumbled goat cheese or |
| silken tofu | ||
| 5 | T | Plain low-fat yogurt |
| 2/3 | c | Olive oil |
| Salt and freshly ground | ||
| black pepper to taste |
INSTRUCTIONS
SERVINGS LACTO/VEGAN When you want to turn a simple salad into a substantial dish, adding quinoa is the answer. Its delicate flavor takes well to leafy greens and light dressings. Toasting the grains in a dry skillet before cooking, adds a rich, nutty flavor. In medium saucepan, bring stock to a boil. Add quinoa and salt if desired. Reduce heat to low, cover and cook until quinoa is tender and liquid is absorbed, about 15 minutes. Remove from heat and set aside to cool. Meanwhile, make dressing: In food processor or blender, combine garlic, mustard, lemon juice, mint, goat cheese or tofu and yogurt and process until smooth. With motor running, add oil in a thin, steady stream until well blended. Season with salt and pepper. In large bowl, combine lettuce, tomatoes, cucumber and onions. Add quinoa and toss to mix. Serve dressing separately. PER SERVING WITH 2 TBS. DRESSING: 227 CAL.; 10G PROT.; 6G TOTAL FAT (1G SAT. FAT); 36G CARB.; 2MG CHOL; 470MG SOD.; 4G FIBER. Recipe by: Vegetarian Times Magazine, March 1998, page 41 Converted by MM_Buster v2.0l.
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Nutrition (calculated from recipe ingredients)
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Calories: 403
Calories From Fat: 240
Total Fat: 27.2g
Cholesterol: <1mg
Sodium: 128.3mg
Potassium: 551mg
Carbohydrates: 33.8g
Fiber: 4.8g
Sugar: 2.2g
Protein: 8g