Quinoa Salad With Poblano-pesto Dressing

Men must interpret to the best of their ability each particular part of Scripture separately, and then combine all that the Scriptures teach upon every subject into a consistent whole, and then adjust their teachings upon different subjects in mutual consistency as parts of a harmonious system. Every student of the Bible must do this, and all make it obvious that they do it by the terms they use in their prayers and religious discourse, whether they admit or deny the propriety of human creeds and confessions. If they refuse the assistance afforded by the statements of doctrine slowly elaborated and defined by the Church, they must make out their own creed by their own unaided wisdom. The real question is not, as often pretended, between the word of God and the creed of man, but between the tried and proved faith of the collective body of God’s people, and the private judgment and the unassisted wisdom of the repudiator of creeds.

A.A. Hodge

CATEGORY	CUISINE	TAG	YIELD
Grains	Italian	Mushrooms, Nuts, Salads	2	Servings

INGREDIENTS

1/2	c	Quinoa, soaked in water
1	c	Cold water
		Salt
1/2		Bottle fat-free Italian
		dressing
2	T	Poblano-pesto sauce
		Salt
1	t	Honey or sugar
2		Chile de arbol – dried
		toasted & crumbled
2		Mushrooms, sliced
1		Scallion, chopped

INSTRUCTIONS

To cook quinoa: In a small nonstick saucepan, put quinoa, water and
salt. Bring to a boil, reduce heat and cook 15-20 minutes. Set aside.
To make dressing: In blender, put all dressing ingredients and blend
on HIGH until smooth.  To assemble: In a medium bowl, combine cooked
quinoa, mushrooms and  scallions. Sprinkle crumbled chile de arbol over
ingredients. Pour 2  tbsp dressing over. Refrigerate until slightly
cool. Serve on bed of  mixed lettuces (mesclun mix) and some iced tea.
Risa's notes: You must soak quinoa for a few moments in cool water
before cooking to get rid of an enzyme that is in quinoa. After that,
drain well and then cook.  Add a different chile if you wish, or some
chile powder (one specific  chile is better than a supermarket blend).
Recipe by: RisaG  Posted to CHILE-HEADS DIGEST by RST G
<synapse7@home.com> on Aug 02,  1999, converted by MM_Buster v2.0l.

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Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 38 Calories From Fat: 4 Total Fat: <1g Cholesterol: 0mg Sodium: 300.6mg Potassium: 513.8mg Carbohydrates: 6g Fiber: 1.9g Sugar: 3.3g Protein: 4.9g