Sesame and Scallion Quinoa

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Sesame and Scallion Quinoa

 

Recipe By :Cook's Magazine May 1988

Serving Size : 12 Preparation Time :0:45

Categories : American Appetizer

Chinese Fall

Side Dish Spring

Winter

 

Amount Measure Ingredient -- Preparation Method

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

2 cups quinoa - about 1 pound

2 limes

1/2 cup light sesame oil -- cold pressed

2 tablespoons dark sesame oil

Salt

Fresh ground black pepper

3 tablespoons sesame seeds

1 cucumber

8 scallions

1/2 cup chopped fresh coriander leaves

 

PREPARATION: Put quinoa in a large, heavy saucepan with 6 cups of cold

water. Cover and bring to a boil. Reduce heat to low and simmer until

water is absorbed and quinoa is tender and slightly translucent, about

20 minutes; cool.

 

Meanwhile, squeeze 1/4 cup lime juice. Stir in sesame oils and season

to taste with salt and pepper. Pour dressing over quinoa and stir well.

 

Recipe can be made to this point 1 day ahead, covered, and

refrigerated.

 

Heat oven to 350°F. Spread sesame seeds in a single layer in a cake

pan and toast in oven until browned, about 5 minutes. Cool.

 

Peel, seed, and finely chop the cucumber. Chop the scallions.

 

Recipe can be made to this point a few hours ahead.

 

SERVING: Bring quinoa mixture to room temperature, fluff it with a

fork and stir in the cucumber, scallions, and coriander. Adjust

seasonings with salt and pepper. Transfer quinoa to a serving dish and

sprinkle with toasted sesame seeds.

 

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Per Serving (excluding unknown items): 229 Calories; 14g Fat (54.0%

calories from fat); 5g Protein; 23g Carbohydrate; 2g Dietary Fiber;

0mg Cholesterol; 9mg Sodium. Exchanges: 1 1/2 Grain(Starch); 0 Lean

Meat; 1/2 Vegetable; 0 Fruit; 3 Fat.

 

NOTES : Fluffy South American whole grain, tossed with Oriental

seasonings.

 

If you have trouble finding quinoa, substitute bulgur, which has a

similar texture and slightly nutty flavor.

 

Nutr. Assoc. : 4673 0 1356 1356 0 0 0 0 0 3354

 

 

 

 

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