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Fennel, Quinoa, Orange, Walnut And Basil Salad

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CATEGORY CUISINE TAG YIELD
Grains Jewish 1 Servings

INGREDIENTS

3 c Cooked Quinoa
1 c Chopped fennel bulb
2 T Minced shallots
1 t Grated lemon rind
1 t Grated orange rind
2/3 c Fresh orange juice
2 T Fresh lemon juice
1/4 c Chopped fresh basil
2 t Olive oil
1/4 t Salt
1/8 t 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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