Quinoa Salad W/ Tempeh Adobo Nuggets And Lime-shoyu Vinai

Second Corinthians 6:14-15 warns [Christians], “Do not be unequally yoked with unbelievers. For what partnership has righteousness with lawlessness? Or what fellowship has light with darkness? What accord has Christ with Belial? Or what portion does a believer share with an unbeliever?” This, like all of God’s other commands, is not a cruel barrier to our happiness, but a loving restriction that preserves us for God’s blessing. The blessings that we are hoping for come from God alone. Therefore, we must start with obedience to His Word. Only a relationship in which both partners are Christians can possibly result in the kind of love that only God can give (Richard and Sharon Phillips).

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CATEGORY	CUISINE	TAG	YIELD
Vegetables, Grains	Vegetarian	***to post, Salads, Vegetarian	1	Servings

INGREDIENTS

1 1/2	c	Quinoa
1 1/2	c	Fresh or frozen corn
		kernels defrosted
		Tempeh Adobo Nuggets, see
		recipe
1	c	Red bell pepper, finely
		diced
1/2	c	Red onion, finely diced
1/2	c	Cilantro, tightly packed
		minced
1		Jalapeno pepper, seeded
		finely diced
1/4	c	Lime-Shoyu Vinaigrette, see
		recipe
2	T	Fresh lime juice
		Radicchio, for garnish

INSTRUCTIONS

In a large saucepan, bring 3 quarts of water to a rolling boil.
Meanwhile, swish the quinoa vigorously in a large bowl of warm water.
Drain through a fine-mesh strainer. Repeat this process until the
rinsing water remians just about clear. Drain. Add the quinoa to the
boiling water and cook over high heat until almost done, 11 to 12
minutes. Add the corn and cook until the quinoa is tender but still
crunchy, about 1 minute more. Using a large, fine-mesh strainer,  drain
thoroughly, bouncing the strainer up and down to release excess  water.
Transfer to a large bowl and stir from time to time to  accelerate
cooling. When the quinoa stops giving off steam, toss in  the tempeh
nuggets, red bell pepper, onion, cilantro, jalapeno, and  enough
vinaigrette to coat the ingredients lightly. Add the lime  juice to
taste, is desired. Serve warm or at room temperature on a  bed of
radicchio.  Serves 4.  NOTE: "Quinoa is a protein-rich, quick-cooking
grain from the Andes.  It must be rinsed well to remove any residual
saponin - a natural,  bitter coating. Quinoa is available in
natural-food stores and some  supermarkets."  REG 4 shared by Karin
Baumgardner, Issaquah, WA, USA [ksbaum@aol.com]  Recipe by: The New Soy
Cookbook - Lorna Sass  Posted to EAT-LF Digest by KSBAUM@aol.com on Mar
1, 1999, converted by  MM_Buster v2.0l.

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Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 2545 Calories From Fat: 502 Total Fat: 56.3g Cholesterol: 58.8mg Sodium: 2204.1mg Potassium: 2735.9mg Carbohydrates: 450.4g Fiber: 30.1g Sugar: 36.3g Protein: 62.4g