| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| 1 | Servings | |||
INGREDIENTS
| 1 | c | Uncooked quinoa |
| 1 | cn | (11-0z) mandarin orange segments; drained, reserving liquid |
| 6 | 0z; (2 cups) fresh snow pea pods trimmed, cut in half diagonally | |
| 1/3 | c | Sliced green onions |
| Leaf Lettuce leaves | ||
| 1 | tb | Honey |
| 1/4 | ts | Salt |
| 3 | tb | Apple cider vinegar |
| 2 | tb | Canola oil |
| 1/8 | ts | Hot pepper flakes |
INSTRUCTIONS
SALAD DRESSING Rinse quinoa thoroughly with running cold water, drain well. Add enough water to reserving mandarin orange liquid to make 2 cups. In a med. saucepan, comine quinoa and orange liquid mixture. Bring to a boil. Reduce heat to med. low, cover and simmer 14 to 16 minutes or until quinoa is tender and liquid is absorbed. Remove from heat. Stir in pea pods and onions. Cool 10 minutes. Meanwhile, in small jar with tight-fitting lid, combine all dressing ingredients, shake well. Refrigerate until serving time. In med. bowl, combine quinoa mixture and mandarin orange segments. Cover; refrigerate at least 1 hour or until chilled. Just before serving, line 4 individual salad plates with lettuce. Pour dressing over salad, stir gently to coat. Spoon salad onto lettuce-line plates. 4 (1-1/2 cup) servings To make it special-Top this sald with toasted slivered almonds to complement the slightly nutty flavor of the quinoa Posted to EAT-LF Digest by MOMnAaron <MOMnAaron@aol.com> on Apr 2, 1998
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