VEGAN--Quinoa Salpicon

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Absolutely one of my favorite recipes.

 

 

* Exported from MasterCook *

 

Quinoa Salpicon

 

Recipe By :Lorna Sass

Serving Size : 4 Preparation Time :0:00

Categories : Grains Salads

 

 

Amount Measure Ingredient -- Preparation Method

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4 cups cooked quinoa -- fluffed and cooled slightly

1 cup cucumber -- peeled, seeded, and diced

1 cup tomatoes -- finely chopped

1 jalapeno pepper -- seeded and diced

1/4 cup scallions -- thinly sliced

2/3 cup parsley -- minced

1/3 cup fresh mint -- minced

3 tablespoons olive oil

3 tablespoons freshly squeezed lime juice

1/2 teaspoon salt, or to taste

1/8 teaspoon ground pepper

8 large radicchio or lettuce leaves

1 ripe avocado -- peeled, pitted, and sliced

 

In a large bowl, combine the quinoa, cucumber, tomatoes, jalapeno, scallions,

parsely, and mint. In a blender, food processor, or small jar, blend together

the oil, lime juice, salt, and pepper. Pour the dressing over the quinoa

mixture and toss to coat the grains and vegetables thoroughly. Taste and add

more lime juice or salt as needed. (The salad should be assertively seasoned.)

Serve on individual platters mounded into radicchio cups and garnished with

avocado slices. Variation: Instead of using the avocado for garnish, dice it

and toss it into the salpicon. (I recommend this.)

 

Source:

" Cooking Under Pressure "

 

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Per serving: 112 Calories (kcal); 10g Total Fat; (79% calories from fat); 1g

Protein; 5g Carbohydrate; 0mg Cholesterol; 13mg Sodium

Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 Vegetable; 0 Fruit; 2 Fat; 0

Other Carbohydrates

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0