| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | Jewish | 1 | Servings | |
INGREDIENTS
| 3 | c | Cooked Quinoa |
| 1 | c | Chopped fennel bulb |
| 2 | tb | Minced shallots |
| 1 | ts | Grated lemon rind |
| 1 | ts | Grated orange rind |
| 2/3 | c | Fresh orange juice |
| 2 | tb | Fresh lemon juice |
| 1/4 | c | Chopped fresh basil |
| 2 | ts | Olive oil |
| 1/4 | ts | Salt |
| 1/8 | ts | Pepper |
| 2 | c | Orange sections |
| 1/4 | c | Chopped walnuts, toasted |
INSTRUCTIONS
Combine quinoa, fennel, and shallots in a large bowl; set aside. In a small bowl combine next 8 ingredients(lemon rind thru pepper); stir well. Pour over quinoa mixture and toss well. Spoon 1 cup salad onto each of four plates. Arrange 1/2 cup orange sections around each salad; sprinkle each salad with 1 Tablespoon walnuts. Makes 4 servings; 380 cals(28% from fat);Fat 10 g; Protein 12.2 g; carb 62.9; chol 0 mg; iron 7 mg; sodium 189 mg; calc 114 mg for each serving Posted to JEWISH-FOOD digest V97 #134 by jstiler@webtv.net (Joyce Stiler) on Apr 27, 1997
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