quinoa salad with fennel, red pepper and fruit

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attention lowfat dieters! I like the ideas in this book. I'm lining up a few

recipes to try.

 

 

* Exported from MasterCook *

 

Quinoa Salad with Fennel, Red Pepper and Apricots Light

 

Recipe By :Sensationally Light Pasta and Grains by Rose Reisman (Penguin

1999)

Serving Size : 4 Preparation Time :0:00

Categories : Salads

 

Amount Measure Ingredient -- Preparation Method

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

2 cups ready-to-serve vegetable broth

1 cup quinoa -- rinsed

1 cup diced fennel

1 cup diced red bell peppers

1 cup diced snow peas

1/2 cup diced dried apricots

1/4 cup dried cranberries

or dried cherries or raisins

DRESSING:

2 tablespoons raspberry vinegar

2 tablespoons orange juice concentrate

1 tablespoon honey

1 tablespoon olive oil

1 teaspoon minced garlic

 

1. In a saucepan over high heat, bring stock to a boil. Meanwhile, in a nonstick

skillet over medium-high heat, lightly toast quinoa for 1 minute. Add quinoa to

boiling stock; reduce heat to medium low. Cook, covered for 15 minutes or until

tender and liquid is absorbed. Transfer to a serving bowl.

 

2. When quinoa has cooled, add fennel (fresh anise bulb), red peppers, snow

peas, apricots and dried cranberries.

 

3. In a bowl combine vinegar, orange juice concentrate, honey, olive oil and

garlic; whisk well. Pour dressing over salad; toss to coat well. Serve.

 

VARIATION: replace quinoa with orzo or with brown rice.

 

Description:

" Quinoa Salad with Fennel, Red Pepper and Apricots in an Orange Dressing "

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Per Serving (excluding unknown items): 294 Calories; 7g Fat (19.3% calories from

fat); 7g Protein; 55g Carbohydrate; 6g Dietary Fiber; 0mg Cholesterol; 524mg

Sodium. Exchanges: 2 Grain(Starch); 1/2 Vegetable; 1 Fruit; 1 1/2 Fat; 1/2

Other Carbohydrates.

 

 

Nutr. Assoc. : 0 0 0 0 4373 3090 0 2130706543 0 0 0 0 0 0

 

 

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