Quinoa Salad With Poblano-pesto Dressing
| 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)
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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