| 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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