Ultimate Vegetarian - Spring Vegetable Quinoa

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* Exported from MasterCook *

 

Spring Vegetable Quinoa

 

Recipe By :Ultimate Vegetarian Cookbook - Paul Gaylor

Serving Size : 4 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

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

1 1/2 cups quinoa

1/4 pound zucchini -- thinly sliced

1/4 pound sugar snap peas

1/2 cup frozen peas -- defrosted

1/4 cup frozen fava beans -- blanched and peeled

1/4 cup canned corn

1 red onion -- finely chopped

1 stalk lemongrass -- finely chopped

2/3 cup olive oil

1 garlic clove -- crushed

1 tablespoon white wine vinegar

1 tablespoon chopped fresh cilantro

1 tablespoon chopped fresh mint

1 teaspoon ground cumin

salt and freshly ground pepper

 

Place the quinoa in a pan (well washed). Cover with cold, salted water, bring

to a boil, then simmer for 10 to 12 minutes. Drain well and let cool.

 

Cook the zucchini and sugar snap peas in boiling, salted water for 2 minutes.

Add the peas and beans and boil for 30 seconds longer. Refresh in cold water,

then drain.

 

Place all of the ingredients for the dressing in a blender or food processor and

blend until smooth. Put the drained quinoa, the blanched vegetables, and the

corn in a bowl with the onion, lemongrass, and dressing. Mix the ingredients

well and chill in the refrigerator before serving.

 

The last 7 ingredients are for the dressing. I inadvertently omitted the

lemongrass while formatting this and had typed FOR THE DRESSING where the

lemongrass now is.

 

 

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Per serving: 604 Calories (kcal); 40g Total Fat; (58% calories from fat); 11g

Protein; 54g Carbohydrate; 0mg Cholesterol; 71mg Sodium

Food Exchanges: 3 1/2 Grain(Starch); 0 Lean Meat; 1 Vegetable; 0 Fruit; 8 Fat; 0

Other Carbohydrates

 

 

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