VT THX: Aztec Platter

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* Exported from MasterCook *

 

Aztec Platter

 

Recipe By : Vegetarian Times Complete Thanksgiving Cookbook, page 55

Serving Size : 6 Preparation Time :0:00

Categories : Appetizers And Snacks Beans And Legumes

Pasta, Couscous, Etc. Salads, Vegetable

Vegetables Vegetarian Times Thanksgiving

Menu 7

 

Amount Measure Ingredient -- Preparation Method

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

***QUINOA-CORN SALAD***

1 cup quinoa -- well rinsed

1/2 cup cooked fresh or frozen corn kernels

1 lemon -- Juice of

(about 3 tablespoons)

2 scallions -- minced, up to 3

1 tablespoon olive oil

Salt and freshly ground black pepper -- to taste

***BEAN SALAD***

1 1/2 cups cooked or canned pinto beans

OR kidney or Anasazi beans

1 cup finely diced ripe tomatoes -- (1 heaping cup)

1 tablespoon balsamic or cider vinegar

1/4 cup chopped fresh parsley

Salt and freshly ground black pepper -- to taste

(salt not necessary if using canned

beans)

***GARNISH***

Pumpkin seeds

Black olives

Red pepper or pimientos

cut into narrow strips about 1 1/2 inches

long

 

MAKES 6 SERVINGS

 

This com posed salad is beautiful enough to impress company, but it's also

simple enough to prepare for an everyday meal. It's fast-only 30 minutes

to the table.

 

To make the quinoa-corn salad, bring 2 cups water to a boil in a small,

heavy saucepan. Add quinoa and simmer gently, covered, for 15

minutes. Fluff with a fork, then let cool to room temperature. Transfer

to a mixing bowl and combine with remaining ingredients.

 

To make the bean salad, in a separate bowl, combine all ingredients and

toss together.

 

To assemble, transfer quinoa-corn salad onto center of platter. Make a

well in center about 5 inches in diameter. Mound bean salad in

well. Sprinkle with pumpkin seeds. Arrange olives and strips of pepper or

pimientos around rim of platter.

 

Per Serving: 198 Calories; 7g Protein; 4g Fat; 3 5g Carbohydrates; 0mg

Cholesterol; 300mg Sodium; 5g Fiber.

 

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