Citrus quinoa salad

Yield: 4 Servings

Measure Ingredient
1 cup Quinoa
1 cup Diced (unpeeled) cucumber
½ cup Diced figs or dried apricots or raisins
½ cup Drained canned Mandarin orange sections; halved
¼ cup Sunflower seeds or toasted almonds
2 Green onions; diced
2 tablespoons Chopped fresh coriander or parsley
1 teaspoon Grated lemon or lime rind
3 tablespoons Lemon or lime juice
3 drops Sesame oil; more or less
1 teaspoon Granulated sugar
¼ teaspoon Ground cumin
¼ teaspoon Ground coriander

DRESSING

Date: Tue, 23 Apr 1996 10:32:20 -0700 (PDT) From: "J. Blochowiak" <jabloch@...> Rinse quinoa under cold running water; drain. In saucepan, bring 2 cups water to boil; stir in quinoa. Reduce heat, cover and simmer for 15 minutes or until water is absorbed and quinoa is transparent; drain and let cool.

In salad bowl, combine quinoa, cucumber, figs, orange sections, sunflower seeds, onions and coriander.

Dressing: In small bowl, mix lemon rind and juice, sesame oil, sugar, cumin and coriander; pour over salad and toss to mix. Serve immediately or cover and refrigerate for up to 3 days.

FATFREE DIGEST V96 #113

From the Fatfree Vegetarian recipe list. Downloaded from Glen's MM Recipe Archive, .

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