| 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 |
ts |
Dijon mustard |
| 2 |
tb |
Fresh lemon juice |
| 2 |
tb |
Chopped fresh mint |
| 1/2 |
c |
Crumbled goat cheese or silken tofu |
| 5 |
tb |
Plain low-fat yogurt |
| 2/3 |
c |
Olive oil |
|
|
Salt and freshly ground black pepper; to taste |
INSTRUCTIONS
CREAMY MINT DRESSING
6 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
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