Yield: 4 Servings
|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|
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, .