| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Vegetables |
Vegetarian |
Diabetic, Nuts/grains, Vegetarian, Vegetables, Salads |
9 |
Servings |
INGREDIENTS
| 1 1/2 |
c |
Quinoa |
| 3 |
c |
Water |
| 1 |
|
Green bell pepper; chopped |
| 1 |
|
Red bell pepper; chopped |
| 1/4 |
c |
Scallion; chopped |
| 1/4 |
c |
Red onion; chopped |
| 1/4 |
c |
Dill, cilantro, or parsley finely chopped |
| 1 |
|
Receipe Savory Salad Dressin or Honey-Vinegar dressing |
|
|
Freshly ground pepper to tst |
INSTRUCTIONS
Rinse the quinoa well before cooking to remove its slightly bitter
coat. Place the quinoa and water in a saucepan. Bring to a boil,
cover, reduce the heat, and simmer for about 15 minutes, or until the
liquid is absorbed.
Combine the chopped vegetables in a bowl, including the fresh chopped
herb of your choice. Mix well. Add the cooked quinoa. Toss gently
and add dressing of your choice. Mix well. Add the cooked quinoa.
Toss gently and add dressing of your choice. Toss again and add
pepper to taste. Cover and chill for at least 2 hours before serving.
Food Exchange per serving: 1 STARCH/BREAD EXCHANGES + 1 FAT EXCHANGES
+ 1 VEGETABLE EXCHANGE
Nancy O'Brion NOTES:
(I would make this work for me as a diabetic. I'm ENJOY salads of any
kind.)
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/diabetic.zip
A Message from our Provider:
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