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Tedd Tripp

Quinoa Salad And Dressing

January 30, 2023

CATEGORY	CUISINE	TAG	YIELD
Grains		Salads	4	Servings

INGREDIENTS

1	c	Quinoa
2	c	Water
		Salt
6		Dried apricots, finely diced
2	T	Chives, minced -=OR=-
3		Scallions thinly sliced
4	T	Dried currants
		softened in hot water
		and squeezed dry
3	T	Yellow or green peppers
		finely diced
3	T	Pine nuts
1		Lemon, grated zest only
1	T	Lemon juice
2	t	Finely chopped cilantro
		=OR=- Parsley
1/4	t	Paprika
1/4	t	Ground cumin
1/4	t	Ground coriander seeds
		Salt
1/4	c	Olive oil

INSTRUCTIONS

SALAD: Rinse the quinoa thoroughly in a bowl of cold water. Then pour
into a fine-mesh strainer and rinse again under running water. Bring  2
cups of water to a boil, add salt, then stir in the quinoa. Lower  the
heat, cover the pan and cook 15 minutes. Taste the grains--there
should be just a little resistance and the opaque, spiralled ring of
germ should show. If necessary, continue cooking until done, then  pour
into a strainer and set aside to drain over a bowl. Toast the  pine
nuts in a dry pan over medium heat until they are golden brown  and set
them aside. Make the salad dressing and toss the warm quinoa  with the
fruits, vegetables, pine nuts and dressing. Serve piled onto  a
platter.  SALAD DRESSING: Combine lemon zest, juice, spices, herbs and
salt  together in a bowl. Stir to combine, then whisk in the olive oil.
Taste and adjust the balance of flavors, adding lemon juice if
necessary. Serves 4, generously.  DEBORAH MADISON - PRODIGY GUEST CHEFS
COOKBOOK  From Gemini's MASSIVE MealMaster collection at
www.synapse.com/~gemini

A Message from our Provider:

“Understanding God would be easier if we had infinite IQ”

Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 374 Calories From Fat: 181 Total Fat: 20.7g Cholesterol: 0mg Sodium: 154.8mg Potassium: 509.2mg Carbohydrates: 42.4g Fiber: 5g Sugar: 12.2g Protein: 7.8g