Today's Lunch - x/p to Chile-Heads

[Guest guest]

I made this for lunch today. It was really good (altho' next time I will

not put any salt in the dressing) and I might even make it spicier next

time.

 

* Exported from MasterCook *

 

Quinoa Salad with Poblano-Pesto Dressing

 

Recipe By : RisaG

Serving Size : 2 Preparation Time :0:00

Categories : Mushrooms Nuts

Salads

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

QUINOA:

1/2 cup quinoa -- soaked in water

1 cup cold water

salt

DRESSING:

1/2 lg bottle fat-free Italian dressing

2 tbsp poblano-pesto sauce

salt

1 tsp honey or sugar

2 chile de arbol - dried -- toasted & crumbled

SALAD:

2 mushrooms -- sliced

1 scallion -- chopped

 

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).

 

- - - - - - - - - - - - - - - - - -

 

 

RisaG