modern veg - quinoa salad

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* Exported from MasterCook *

 

Modern Quinoa Salad

 

Recipe By :Peter Berley, Modern Vegetarian Kitchen

Serving Size : 6 Preparation Time :0:00

Categories : New Import

 

Amount Measure Ingredient -- Preparation Method

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FOR THE SALAD:

1/3 cup hulled sesame seeds

1/3 cup hulled sunflower seeds

1/3 cup hulled pumpkin seeds

1/2 cup arame (seaweed)

1 1/2 cups water

1/2 teaspoon coarse sea salt

1 cup quinoa -- rinsed and drained

1 cup corn kernels

1 red onion -- diced

1 red bell pepper -- diced

1 bunch red radishes (8 to 10) -- trimmed

cut radishes into matchsticks

1 large carrot -- grated

FOR THE MARINADE:

1/2 cup cider vinegar

1/3 cup extra-virgin olive oil

1 small bunch cilantro -- trimmed

leaves and tender stems chopped

2 green onions (white and green parts) -- trimmed and

sliced

1 jalapeno pepper -- seeded and minced

1 garlic clove -- minced

coarse sea salt

freshly milled black pepper

 

1. Preheat oven to 375F (190C).

 

2. Spread the seeds on a baking sheet and toast in the oven for 12 minutes, or

until golden brown. Pour them into a bowl and set aside to cool.

 

3. Combine the arame with 2 cups of warm water and set aside to swell for 10

minutes, until soft. Drain and set aside.

 

4. In a small saucepan over high heat, bring the water and salt to a boil. Add

the quinoa. When the water returns to a boil, reduce the heat to low, cover, and

simmer 20 minutes, or until all of the water has been absorbed. Spread the

quinoa on a baking sheet to cool.

 

5. In a pot fitted with a steamer, combine the corn kernels with the red onion.

Steam for 3 to 5 minutes, until crisp-tender. Remove to a colander and chill

under cold running water. Drain thoroughly.

 

6. To make the marinade, in a large mixing bowl, combine the vinegar, oil,

cilantro, green onions, jalapeno pepper, garlic, 2 teaspoons salt, and black

pepper to taste. Whisk well.

 

7. Add the toasted seeds, quinoa, steamed vegetables, red pepper, radishes,

carrot, and arame to the marinade. Mix well and refrigerate 20 minutes to marry

the flavours.

 

8. Taste for seasoning, add more salt and black pepper, if desired, and serve.

 

Cuisine:

" Vegetarian "

Source:

" Web http://www.ottawacitizen.com/food/001101/4788532.html "

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Per Serving (excluding unknown items): 397 Calories; 25g Fat (54.6% calories

from fat); 11g Protein; 37g Carbohydrate; 6g Dietary Fiber; 0mg Cholesterol;

212mg Sodium. Exchanges: 2 Grain(Starch); 1/2 Lean Meat; 1 Vegetable; 4 1/2

Fat; 0 Other Carbohydrates.

 

NOTES : Keep your quinoa in an air-tight container in the refrigerator and wash

it well before cooking to remove its slightly bitter coating.

 

Nutr. Assoc. : 0 1357 1452 0 26987 0 1326 0 0 0 0 1223 0 0 0 0 0 383 0 3585 0 0

2130706543 2130706543

 

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