Confetti Quinoa Salad

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* Exported from MasterCook *

 

Confetti Quinoa Salad

 

Recipe By : Vegetarian Times Vegetarian Entertaining, page 8

Serving Size : 6 Preparation Time :0:00

Categories : Grains And Cereals Salads, Main Dish

Vegetables

 

Amount Measure Ingredient -- Preparation Method

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

1 1/2 cups quinoa -- rinsed and drained

3 cups water

3 cups hot water

2 cups corn -- fresh or frozen

1 cup frozen green peas

(about 1/2 of a 10-ounce package)

3 whole trimmed and chopped scallions -- up to 4

1/2 cup diced roasted sweet red pepper

2 garlic cloves -- minced

3 tablespoons canola oil

1 1/2 tablespoons balsamic vinegar

OR red wine vinegar

2 tablespoons chopped fresh parsley

1 1/2 teaspoons Dijon mustard

1/2 teaspoon salt

3/4 teaspoon freshly ground black pepper

leafy salad greens

(such as green leaf or romaine lettuce)

 

In a medium saucepan, combine the quinoa and 3 cups water and bring to a

simmer. Cover and cook over low to medium heat until all of the water is

absorbed, about 15 minutes. Fluff with a fork and set aside for 5 minutes.

 

In another saucepan, bring 3 cups hot water to a simmer. Add the corn and

peas and cook over medium heat, stirring occasionally, for 6 to 8

minutes. Drain and set aside until the quinoa is done.

 

Combine all of the ingredients except leafy greens in a large mixing

bowl. Refrigerate for 3 to 4 hours before serving. Serve the salad in a

bowl lined with leafy greens.

 

Vegetarian Times Vegetarian Entertaining, by the editors of Vegetarian

Times. Menus and Recipes by Jay Solomon.

 

Per serving: 290 calories; 10 g Protein; 10 g Fat; 44 g Carbohydrates; 0 mg

Cholesterol; 220 mg Sodium; 7 g Fiber.

 

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