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 \N | 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, .