Fennel, quinoa, orange, walnut and basil salad
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | cups | Cooked Quinoa |
| 1 | cup | Chopped fennel bulb |
| 2 | tablespoons | Minced shallots |
| 1 | teaspoon | Grated lemon rind |
| 1 | teaspoon | Grated orange rind |
| ⅔ | cup | Fresh orange juice |
| 2 | tablespoons | Fresh lemon juice |
| ¼ | cup | Chopped fresh basil |
| 2 | teaspoons | Olive oil |
| ¼ | teaspoon | Salt |
| ⅛ | teaspoon | Pepper |
| 2 | cups | Orange sections |
| ¼ | cup | Chopped walnuts, toasted |
Directions
Combine quinoa, fennel, and shallots in a large bowl; set aside. In a small bowl combine next 8 ingredients(lemon rind thru pepper); stir well. Pour over quinoa mixture and toss well. Spoon 1 cup salad onto each of four plates. Arrange ½ cup orange sections around each salad; sprinkle each salad with 1 Tablespoon walnuts.
Makes 4 servings; 380 cals(28% from fat);Fat 10 g; Protein 12⅕ g; carb 62.9; chol 0 mg; iron 7 mg; sodium 189 mg; calc 114 mg for each serving Posted to JEWISH-FOOD digest V97 #134 by jstiler@... (Joyce Stiler) on Apr 27, 1997